Rye Bread can be Soft & Fluffy! Perfect for Daily Bread

🏡 Please turn on the Subtitle function on YouTube for more details on the video 🏡 For more information and recipes, please click ▿ View more on down below 💕 Please support the channel with 'Subscribe' and 'Like'! Feel free to leave any questions in the comments 💕 instagram -   / casa_yun   More Homemade Recipes 👇🏻    • 촉촉함의 끝판왕 오렌지 파운드케이크 만들기⎮ULTRA Moist Orange...   ____𝙍 𝙚 𝙘 𝙞 𝙥 𝙚____ Rye Bread ▹ Poolish ◦ 70ml Lukewarm water ◦ 2g Instant dry yeast ◦ 70g Bread flour ▹ Main Dough ◦ 280g Bread flour ◦ 100g Rye flour ◦ 250ml Lukewarm water ◦ 6g Salt ◦ Poolish ◦ 50g mixed seeds (optional) 1. First, prepare the Poolish. Mix the Poolish ingredients together and leave to rise at room temperature until at least doubled in volume. (Approximately 1 hour / time may vary depending on your work environment.) 2. Prepare the main dough's Autolyse (the hydration process of the flour and water). In a clean, large bowl, combine the bread flour, rye flour, and lukewarm water and knead into a ball. (*The amount of water may vary slightly depending on your working environment, so reserve 2-3 tablespoons of water and adjust the amount as you check the dough.) Once the dough has come together without any flour, close the top and let it rest for about 1 hour, until the Poolish is complete. 3. After about 1 hour, when the Poolish has more than doubled in size, begin the main dough. Add salt to the dough and mix well, then add the completed Poolish and mix. Transfer to a work surface and knead by hand for about 5 minutes. 4. Transfer the dough to a clean container and let it rise for 90 minutes. Fold the dough twice at 30-minute intervals. 5. After 90 minutes, transfer the dough to a work surface. Shape the dough into a big ball, place it in a container with the seam facing upward. 6. Let it rise in a warm place. (Approximately 40-50 minutes / Preheat the oven to maximum temperature for at least 30 mins.) 7. Carefully flip the dough onto a baking sheet. Bake at the highest temperature (230°C) for 15 minutes, then reduce the temperature to 210°C and bake for an additional 10 minutes. 8. Let the baked bread cool completely before cutting. ▹ How to Store ◦ Well-sealed bread can be stored in the freezer for more than two months. 💙 Thank you for watching 💙