Saturday, April 25, 2009
Milk Rye: Japanese natural yeast + Yeast
bread flour 200g
rye four 30g
canola oil 1.5tbsp
Let bread maker knead and rise for 1hour & 10minutes.
Punch down and let it rise for 30 minutes.
devide into 8 balls.
Final rise for about 1 hour at 30℃ room.
bake for 15minutes at 375F