Recipes
130
Rye bread
Preparation time: 120–135 minutes
Ingredients
400 g rye flour
200 g strong white flour
2½ tsp salt
2 tsp honey
150 g liquid sourdough
1 cube of fresh yeast (42 g)
400 ml lukewarm water
5 tbsp linseed
4 tbsp sunflower seeds
For glazing
Water
Accessories
Loaf tin, 30 cm long
Method
Mix the strong white flour with the rye
flour and the salt. Then add the
sourdough and the honey.
Dissolve the yeast in the lukewarm
water and add it to the flour. It is best to
knead this heavy dough in a kitchen
mixer using dough hooks for about
4 minutes. Cover and prove for 30–
45 minutes in the oven using
Conventional heat at 35 °C.
Knead in the linseed and the sunflower
seeds. Place the dough in the greased
loaf tin. Level the top and brush with
water and prove for a further 15–
20 minutes in the oven using
Conventional heat at 35 °C.
Bake in the pre-heated oven until
golden. The oven temperature should
be reduced after the first 15 minutes.
Setting
Oven function: Moisture plus
Number/type of bursts of steam: 2
Temperature: 180–190 °C + pre-heating
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
after placing food in the oven
2nd burst of steam:
after another 10 minutes
Duration: 50–60 minutes
