Cucumber Pickle Juice Rye Cob / 酸黄瓜汁黑麦包

Recipe Category:

Ingredients / 材料:

Method / 做法:

To toast the rye flour, preheat the oven to 200C/400F. Spread the rye flour in a thin layer over a baking sheet, and bake for 15 minutes, or until the flour has turned a light tannish brown. Remove from the oven and allow to cool.
Combine the flours, and mix with the salt. In another bowl, whisk the pickle juice with yeast and dill. Mix this liquid and the flour together with your hands. Squeezing it through your fingertips. When roughly combined, cover the bowl and leave it for 10 minutes. Tip the dough out on to a lightly oiled work-surface and knead gently for 10-15 seconds. Return the dough to the bowl, leave for a further 10 minutes, then knead once more for 10-15 seconds. Repeat one more time.
Stretch the dough out on the work-surface and pat it out lightly into a rectangle. Fold one end, a third of the length, back to the centre. Fold the other end back over it, so you have three layers. Repeat after 30 minutes and 1 hour. Divide the dough into two equal pieces, and shape each into a round. Place both on a flour-dusted baking sheet, leaving a space between for the cobs to grow. Cover and leave for 1 hour, or until doubled in size.
Preheat the oven to 210C/410F. Cut a slash across the center of each cob. Bake in the center of the oven for 55 minutes until the cobs are a good rich brown colour and when tapped on the bottom, sound hollow. Leave to cool on a wire rack.

黑麦粉薄薄地铺放在烤盘上，送入200C/400F的烤箱烘焙15分钟直到黑麦颜色变成深褐色。取出晾凉备用。
两种面粉和食盐混合放到盆里。将酸黄瓜汁，酵母和莳萝放入另一容器内混合均匀后，加入面粉中。用手揉搓至材料大略混合后，盖上保鲜膜静置10分钟。台面抹上少许沙拉油，倒上面团，轻揉10-15秒钟。将面团放回容器，盖上保鲜膜静置10分钟，再次放到台面上轻揉10-15分钟。重复多一次该步骤。
面团放在台面上，用手掌将其轻轻拍扁成长方形。两端分别往里折入1/3成为三折。30分钟和60分钟重复该步骤。将面团匀分成2块，揉圆。烤盘洒些面粉，间隔放上面团，盖上保鲜膜醒发1小时直到双倍大。
烤箱预热至210C/410F。面团发好后在表面划痕。放入中层烘焙55分钟直到其深金黄色，拍打面包底部，声音听起来是中空表示烤熟了。架上晾凉。

"Cucumber Pickle Juice Rye Cob / 酸黄瓜汁黑麦包" is part of these categories:

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