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

Hiii buddy this time we will share Recipe: 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 mom who now are want to try cook delicious foods that are not complicated, please you can try some of these simple dishes. In addition to the easysimple obtainable ingredients, you can also simple apply it, especially for you who are still beginners.

Read also: best bread pudding recipe.

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

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

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

Create some people, cooking is indeed things which is quite easy. Apart from being like cooking and having ability to cook very well, they are also creative in processing 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 easy recipes to follow.

Steps 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 get failures, here are a few how-tos 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 use clean. For more details, please see tips cook 90% Rye Loaf Bread "Grindelbrot" [Bakery Recipe] so that generated maximum results.

Tips

Busyness in the kitchen that is usual done by everyone, but not everyone has skill in cooking. Some things we need to pay attention to when cooking produces cooking results that are delicious, what are those?

  1. Determination 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. Determination as many as 15 fresh ingredients will be very good because the reserves 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.. Then, Mix salt with warm water until dissolved. Pour over the breadcrumbs. Let stand in a warm place for 1 hour..
    Then, After 12-18 hours, the sourdough should have some cracks and be ready to use.. After that, 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.. After that, Mix and squeeze the ingredients together with your fingers. After that, After it comes together and some of the stickiness has subsided, it's ready to shape.. After that, Press out into a rectangular s until as thick as the back of your hand.. Then, If using dried fruits & nuts, gently press them into the dough.. After that, 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.. Remember, Roll the rest of the way and with the edge facing down, press down gently so it seals.. After that, 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.. Then, 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.. Remember, 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.. After that, This recipe consists of 15 steps. This is done in order to produce artificial which has nutritional quality and taste 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 to make 90% Rye Loaf Bread "Grindelbrot" [Bakery Recipe] correctly. Good luck … !!!

See also: applesauce recipe.

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