So I adapted a recipe and modified the method and this Rye Sandwich bread turned out so good that my fussy son finds it good too.
Mission passed with flying colours but picture did not do justice to this recipe.
Findings: The texture is soft and fluffy and yet it has a certain moisture to it that we loved.
Stay soft even on the 2nd day.
What you need:
180ml water 330g bread flour20g rye flour1 large egg 12g milk powder 40g castor sugar 5g instant yeast35g salted butter
Method:
Combine bread flour and rye flour with water and mix well. Set aside for 2 – 3 hours.
Add in egg, sugar, yeast, milk powder and knead until smooth.
Continue to knead in butter until it reached elastic.
Shape into a ball.
Let it proof until double in size.
Punch down and shape.
Place in a greased Pullman pan.
Proof overnight in the fridge in an airtight bag.
Bake at 180°C for 25 mins or until golden.
Enjoy!
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