Black Sesame Rye Bread

Ingredients

Step 1: Once the dough is fully mixed, add the black sesame seeds. Ensure the dough temperature is between 26°C–28°C.
Step 2: Transfer the dough into a container and allow it to ferment for 1 hour.
Step 3: After fermentation, divide the dough into 100g portions and shape each into a round ball. Place the dough balls in the chiller to cool down.
Step 4: Use a rolling pin to stretch each dough ball, rolling from top to bottom.
Step 5: Gently shape the dough into an oval, ensuring the sides are thin and the center is thick. Place the shaped dough into a proofer at 35°C for final proofing.
Step 6: Once the dough has expanded to twice its size (after about 90–100 minutes), brush the surface with egg wash. Score the dough with 3 cuts on the surface.
Step 7: Bake at 190°C/180°C for 12–14 minutes.

Source: VIVO

Step 1: Once the dough is fully mixed, add the black sesame seeds. Ensure the dough temperature is between 26°C–28°C.
Step 2: Transfer the dough into a container and allow it to ferment for 1 hour.
Step 3: After fermentation, divide the dough into 100g portions and shape each into a round ball. Place the dough balls in the chiller to cool down.
Step 4: Use a rolling pin to stretch each dough ball, rolling from top to bottom.
Step 5: Gently shape the dough into an oval, ensuring the sides are thin and the center is thick. Place the shaped dough into a proofer at 35°C for final proofing.
Step 6: Once the dough has expanded to twice its size (after about 90–100 minutes), brush the surface with egg wash. Score the dough with 3 cuts on the surface.
Step 7: Bake at 190°C/180°C for 12–14 minutes.

Source: VIVO