Rye bread in the bread-maker

Method

1. 01

   The simplest recipe for rye bread baked in a bakery consists of water, rye and wheat flour, salt, sugar and dry yeast.

2. 02

   Prepare them:

3. 03

   In the container of the bakery load the ingredients in the order recommended by the instructions, i.e. either first liquid ingredients, and then all dry and top yeast,

4. 04

   Or vice versa.

5. 05

   Set the mode: "French bread" (will be crispy crust), the degree of crust (here average) and weight 750 g.

6. 06

   At the stage of mixing, watch how the "colon" is formed.

7. 07

   Even if everything is loaded exactly to a gram, the kolobok may not form, because the flour may not be the same gluten and with other properties that differ from GOST. So you may need to add water or flour.

8. 08

   A good collet from the dough looks neat, does not creep and does not cut the eye with its dryness.

9. 09

   After the formation of the kolobok, the bread lid is not recommended to open anymore! Not to break the temperature regime and especially for rye bread.

10. 10

    Remove the finished rye bread from the container-form carefully, because it is hot! Wrap it for a few minutes in a towel.

11. 11

    Rye bread is fresh and crispy ready!