Hello, everyone.
Welcome to Baker Chef by Afghan Malaysia.
My name is Angela Van Horn, executive bakery chef.
And today I'll be showing you how to make rye bread.
To make our rye bread, we have bread, flour, water, rye, flour, oil, salt, sugar, walnuts and
yeast.
So to begin mixing our rye bread, we're going to start first by putting our water into our mixing bowl,
followed by our bread flour and our rye flour.
Our salts are sugar and our yeast.
We're not putting in the oil or the walnuts just yet.
We're going to wait till we mix a little while before adding in the oil and the walnuts will go only
in at the very end.
So we're going to start mixing first on a first speed or a low speed for about five minutes, then we're
going to move to a second speed or medium speed for another four minutes until we form a dough.
Then we're going to start slowly adding our oil.
And once all the oil is incorporated, then we'll just add in our walnuts gently.
So now we're going to switch to our second speed and continue mixing until the dough is nice, then
we can begin adding the oil towards the end.
So now that the dough is formed, it's time for us to begin adding our oil slowly.
We're going to add in a bit of the oil, let it absorb into the dough and then we add more.
So our dough has absorbed all of our oil.
We can now add in our walnuts.
And then Nixon, first speed just till they barely incorporate.
So our rye bread is done, it's ready to go for book fermentation, so our rye bread is ready to go
for bulk fermentation, so we're just going to spray container with a little bit of oil so you can remove
the rye bread from the machine.
We're just going to give it a late round.
Now we're going to place into the container, cover our container and let it rise for forty five minutes
at twenty four to twenty six degrees, so our rye bread is finished the book fermentation.
Now we can go for the dividing and shaping, so we'll put a little bit of flour on top of the rye just
so it doesn't stick to the table.
We're going to gently and.
Then we're going to divide.
I'm going to divide.
So I get two pieces at three hundred and fifty grams.
So now I'm going to shape this into a shape we call a battered dough to shape our hard.
I'm going to start first by bringing the sides in to make even.
Next, I'm going to roll it over to make the shape of a rugby ball.
Next, I can turn it over and I can just.
Pinch to seal now I prepare my Benetton.
I'm going to dust my Benetton with a light dusting of flour.
And I'm going to place my butter upside down into the Bannatyne, so now I'm just going to cover my
rye bread in the Bannatyne so they don't form a skin.
I'm going to leave them proofing for another 45 minutes to one hour at twenty four to twenty six degrees
Celsius.
Then we'll be ready for scoring and baking.
So now our rye bread is ready to mold, score and put it into the oven.
So we're just going to take our Bannatyne and flip it upside down.
So our rye bread will come out.
Now we're just going to score one scoring and then put into the oven.
So we're going to bake our rye bread at two hundred and thirty degrees Celsius with three seconds of
steam.
We're going to bake for 15 minutes with our van closed.
Then another seven minutes with our event open to allow the bread to dry and form a nice crust once
the bread is finished baking.
We're going to take out and place onto a wire rack for cooling and wait till come to room temperature
before serving and cutting.
So our rye bread is now ready to come out of the oven.
So now we just need to allow our rye bread to cool down before we can serve.
Thank you for tuning in to Baker Sheff by Africa Malaysia.
Happy baking.