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Recipe for Perfect 90% Rye Loaf Bread "Grindelbrot" [Bakery Recipe]

Hiii friends this time we will share How to Prepare Appetizing 90% Rye Loaf Bread "Grindelbrot" [Bakery Recipe] easy to follow.

90% Rye Loaf Bread "Grindelbrot" [Bakery Recipe]

90% Rye Loaf Bread "Grindelbrot" [Bakery Recipe]

For you who now are want to try cook delicious foods that are no difficult, please mama can try some of these simple dishes. In addition to the easysimple obtained ingredients, you can also easy apply it, especially for mama who are still beginners.

Read also: amish apple fritter bread recipe.

Brother can cook 90% Rye Loaf Bread "Grindelbrot" [Bakery Recipe] use 15 ingredients that are easy to get:

Seasoning 90% Rye Loaf Bread "Grindelbrot" [Bakery Recipe] namely:

  1. Provide Sourdough:.
  2. Provide rye flour.
  3. You need rye sourdough starter.
  4. Prepare warm water (30°C).
  5. Provide *******.
  6. Prepare warm water.
  7. Take salt.
  8. Take rye breadcrumbs from old rye bread.
  9. Provide *******.
  10. Prepare rye flour.
  11. Provide bread flour.
  12. Provide ********.
  13. You need Other:.
  14. Provide Sesame seeds, poppy seeds, rye/oat flakes for topping or decorating.
  15. You need Nuts and/or dried fruits to mix in (I used walnuts and dried figs.

Create all people, cooking is indeed things which is quite easy. Apart from being hobbies cooking and having ability to cook quite well, they are also clever in mixing each dish so that it becomes food that is delicious. But there are those who can’t can cook, so they have to ask and look at simple recipes to follow.

Instructions create 90% Rye Loaf Bread "Grindelbrot" [Bakery Recipe]

After all the ingredients are ready, here are 15 steps guides how to make them.

  1. Mix the ingredients for the sourdough (it's will be quite stiff). Let 'ripen' for 12-18 hours at room temperature..
  2. Mix salt with warm water until dissolved. Pour over the breadcrumbs. Let stand in a warm place for 1 hour..
  3. After 12-18 hours, the sourdough should have some cracks and be ready to use..
  4. In a large bowl, add the breadcrumbs + water mix, then the 550 g rye flour and 100 g bread flour, then place the sourdough on top..
  5. Mix and squeeze the ingredients together with your fingers.
  6. After it comes together and some of the stickiness has subsided, it's ready to shape..
  7. Press out into a rectangular s until as thick as the back of your hand..
  8. If using dried fruits & nuts, gently press them into the dough..
  9. Roll it up towards you (photo shows dough without fruits and nuts), and when almost all the way to the end, flatten out the end so it's the same width as the rest of the roll. Press out the very edge to taper it a bit to make a seal..
  10. Roll the rest of the way and with the edge facing down, press down gently so it seals..
  11. To decorate the crust with seeds or flakes, prepare a clean, moist towel. Roll the sides and top of the dough on the towel to wet it a little. Then roll the dough into a tray filled with plenty of seeds (poppy, sesame, etc.) or flakes (oats, rye, etc.) – they will stick to the moistened dough..
  12. Gently lay each dough log into a loaf pan – it's hard to put it in straight so slightly bend the loaf into a U-shape and lay it in. The sides will rest and fill out while rising..
  13. Let rise in a warm place for about 3 hours (35°C) – or until it's risen to about the same height as the loaf pan..
  14. Bake at 230°C for 30-35 minutes with steam. If you want to add a little more color to the crust, remove the bread from the pans and bake for a couple more minutes. (Note: the baker's recipe uses 230°C bottom heat and 200°C top heat for the first 20 minutes, then uses 235°C bottom heat and 220°C top for the last 10 minutes – not sure what the equivalent is in a home oven, so keep an eye on the bread)..
  15. After baking, gently tip the pan over and let the loaf slide out (if still in the pan). Let cool completely before cutting..

While making many experience failures, here are a few tips you need to pay attention to. There are various ways that need to be considered, such as selection raw materials. The ingredients used must be good quality and still fresh. Cook utensils and spices must be selected clean. For more details, please see how to cook 90% Rye Loaf Bread "Grindelbrot" [Bakery Recipe] so that get maximum results.

Tips

Work in the kitchen that is often done by everyone, but not everyone has cleverness in cooking. Some things we need to pay attention to when cooking produces cooking results that are simple, what are those?

  1. Assignment ingredients Sourdough:, rye flour, rye sourdough starter, warm water (30°C), *******, warm water, salt, rye breadcrumbs from old rye bread, *******, rye flour, bread flour, ********, Other:, Sesame seeds, poppy seeds, rye/oat flakes for topping or decorating, Nuts and/or dried fruits to mix in (I used walnuts and dried figs, will affect the cooking results. Election as many as 15 fresh ingredients will be very good because the content nutrition is still very good.
  2. Utensils the cook used must also match what is being cooked. And it must be noted that the cleanliness of the cooking utensil does not affect the taste and nutritional content.
  3. How to make 90% Rye Loaf Bread "Grindelbrot" [Bakery Recipe], includes what ingredients must be processed first and when to add the spices. Watch the steps. Starting with Mix the ingredients for the sourdough (it's will be quite stiff). Let 'ripen' for 12-18 hours at room temperature.. Remember, Mix salt with warm water until dissolved. Pour over the breadcrumbs. Let stand in a warm place for 1 hour
    .. Next, After 12-18 hours, the sourdough should have some cracks and be ready to use.. Dont forget, In a large bowl, add the breadcrumbs + water mix, then the 550 g rye flour and 100 g bread flour, then place the sourdough on top.. Then, Mix and squeeze the ingredients together with your fingers. Remember, After it comes together and some of the stickiness has subsided, it's ready to shape.. Next, Press out into a rectangular s until as thick as the back of your hand.. After that, If using dried fruits & nuts, gently press them into the dough.. Then, Roll it up towards you (photo shows dough without fruits and nuts), and when almost all the way to the end, flatten out the end so it's the same width as the rest of the roll. Press out the very edge to taper it a bit to make a seal.. Then, Roll the rest of the way and with the edge facing down, press down gently so it seals.. Next, To decorate the crust with seeds or flakes, prepare a clean, moist towel. Roll the sides and top of the dough on the towel to wet it a little. Then roll the dough into a tray filled with plenty of seeds (poppy, sesame, etc.) or flakes (oats, rye, etc.) – they will stick to the moistened dough.. Dont forget, Gently lay each dough log into a loaf pan – it's hard to put it in straight so slightly bend the loaf into a U-shape and lay it in. The sides will rest and fill out while rising.. Then, Let rise in a warm place for about 3 hours (35°C) – or until it's risen to about the same height as the loaf pan.. After that, Bake at 230°C for 30-35 minutes with steam. If you want to add a little more color to the crust, remove the bread from the pans and bake for a couple more minutes. (Note: the baker's recipe uses 230°C bottom heat and 200°C top heat for the first 20 minutes, then uses 235°C bottom heat and 220°C top for the last 10 minutes – not sure what the equivalent is in a home oven, so keep an eye on the bread).. After that, After baking, gently tip the pan over and let the loaf slide out (if still in the pan). Let cool completely before cutting.. Next, This recipe consists of 15 steps. This is done in order to produce artificial which has nutritional quality and aroma dishes are maintained without reducing the delicacy of the dishes.

You already know what you need to pay attention to when cooking, right? Try to use and choose the right food ingredients and follow how make 90% Rye Loaf Bread "Grindelbrot" [Bakery Recipe] correctly. Good luck … !!!

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