How to make rye cocoa-wrapped sandwiches

Steps

1

Water, salt, sugar, oil, powder, and yeast in order Place in the mixing bucket

Step

2

Turn on the bread machine and mix for 30 minutes

Step

3

Because whole grains are added and it is a meal bag, it is enough to pull out the jagged film with holes

Step

4

Put it in a basin, cover it with a damp cloth, and ferment at room temperature until it doubles in size

Step

5

Exhaust air and divide into 6 portions, each portion is 75 grams, rounded, fermented for 20 minutes

Step

6

Deflate again and shape into olive shape

7

Spray water on the surface, roll on the oatmeal and black and white sesame seeds, ferment for 40 minutes, and cut the bags

Step

8

Preheat the oven to 220 degrees, put the baking sheet into the middle of the oven, adjust the temperature to 200 degrees for the upper heat and 180 degrees for the lower heat, turn on the hot air, and bake for 20-25 minutes (household oven Opening the oven door will consume some heat, so you can increase the temperature appropriately when preheating and then adjust it back after placing the food). The baking pan is closer to the lower heat, so the lower heat temperature can be slightly lower than the upper heat to ensure consistent maturity

Picture of the finished product of a rye cocoa-wrapped sandwich

Cooking tips for a rye cocoa-wrapped sandwich

Tips

1. The bread can be shaped into any shape. Make two cuts on the surface to make it rise more evenly.

2. Cocoa powder gives the whole bread a rich aroma and a better color.

3. The sandwich ingredients are lettuce, pickled cucumber burger sauce, cucumber slices and hot peppers.