450g toast mold 1.

Raw materials: 270g of wheat gluten, 30g of rye flour, 30g of sugar, 4.8g of salt, 6g of yeast and 204g of water.

The practice of rye baking bread

1. Mix all the materials, knead them into unbreakable films, and then conduct primary fermentation (about 1 hour).

2. Ferment the dough to about twice the original, put the dough on the chopping board, and press it by hand to squeeze out the air inside.

3. Knead into an oval shape and wait 15 minutes (intermediate fermentation)

4. Roll the dough into a cake about 18cm with a rolling pin, roll it from the inside out, smooth the seams, and wait for 15min (intermediate fermentation).

5. Put the dough into the mold, sew it right below, and conduct secondary fermentation until the dough is delivered to the mold at 7 or 8 o'clock.

6. Put it in an oven preheated to 160 degrees and bake for about 25 minutes.

Nutrition knowledge of toast

Toast bread is a transliteration of English toast, which is called "toast" in Cantonese. Bread can only be called toast if it is sliced and baked. Toast should be the product of bread reprocessing. China's toast is called toast in America.

Bread,

So-called toast

(raises a glass)

It means to spread garlic on the bread.