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Small rye bread - Tintti78
Cuisine et Traditions

Small rye bread

Bread table individual to the flour of wheat and rye
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Chef :
Réalisé le :
Famille :
Small rye bread
Temps de préparation : 40 min
Temps de cuisson : 15 min
Temps de repos : 0 h
Temps total : 55min
Nbre de couvert : 1

Ingrédients

1/2 l of water
25 g of fresh yeast
2 cs sugar
2 cc of salt
25 g butter (or margarine)
1 dl rye flour
2 dl wheat flour-complete
7 dl wheat flour

1) in the tank In the mixer, pour warm water (30-35°C) and dilute the yeast.
Mix, in a separate vessel, the rye flour, 4 dl of wheat flour, sugar and salt. Pour this on the yeast diluted, the robot with the hook.
Add immediately the rest of the flour, and the butter (or margarine) ramolie.
Knead at slow/medium speed for 5-10 minutes, until the batter is smooth and the appearance of condensation on the lid anti-splash.
Sprinkle of flour (+-1dl), cover with a cloth, and let it push the dough 30-45 minutes.
2) Flour the plan of work, and pay directly to the dough. Give body to the dough in the reworking. If the dough sticks too much to your hands, add a few handfuls of flour.
Detailing the dough into 12 sections. Form balls of bread in the working between the palm of the hand and the plan is working, with a circular movement.
The place as on a plate covered with baking paper, cover them, and let them grow 20-30 minutes.
3) In a preheated oven at 220°C, bake the bread and lower the temperature to 200°C. bake for 15 minutes until the appearance of a slight coloration. You can check for doneness by tapping the bottom of the bread : it is baked if there is a sound choked.
At the exit of the oven, place the loaves on a rack to drain the excess moisture.

Notes du chef

Traditionally, these breads are eaten for breakfast or as a snack. It is also ideal for pic-electronics, and can replace the buns of the burger.For a soft bread, cover the bread out of the door.

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