The bread has a very special aroma after cooling, the texture is quite solid, it is said that with beer will have some protection for the stomach, the recipe is sugar-free and low oil, in addition to adding a certain amount of whole wheat flour, eat healthier.
Whole wheat flour.
Butter or vegetable oil
Recipe for “Pretzel” German Lye Bread (25% Whole Wheat Flour)
Mix the yeast powder with part of the water in the recipe, add the whole wheat flour, flour and salt into the bowl, add the yeast water and the remaining water, knead for a while, then add the butter or vegetable oil, knead until a smooth dough, cover with plastic wrap and bake at room temperature about 20 degrees for half an hour.
Divide the dough into portions of 60g each (according to the size of the oven and the amount of food you want to eat) and roll the dough into long strips, leaving enough slender ends to twist.
Shape the dough into a classic Bray knot, cover with plastic wrap and let it rest at room temperature for a while, then refrigerate (control the degree of fermentation according to your preference.
Put on gloves, prepare the lye water (add 8g of baking soda to 200g of water, stir until dissolved), take out the frozen dough, soak in the lye water for 30 seconds in turn, then use a bun cutter to cut the mouth when finished (the frozen bread is a little hard to cut, it will be more beautiful if you cut deeper).
Preheat the oven to 180 degrees, bake for 20-30 minutes, let cool for a while after baking to get a better flavor.
You can also try other shaping methods, but personally I feel that the texture of the Bray knot is better, perhaps because of the contact with alkaline water part of it, round feeling more like gnawing steamed buns …
2. always wear gloves when making lye water, baking soda is more corrosive, so you need to pour water first before putting in the soda to avoid splash.
3. alkali buns are firm bread, so don’t ferment them at room temperature too long to avoid over-expansion, and while they are baking. It’s going to get a little bigger, so remember to leave room for it when you put it in the baking dish!