Recipes
131
Mixed grain bread
Preparation time: 115–150 minutes
Ingredients
½ cube of fresh yeast (21 g)
1 tbsp malt extract
400 ml lukewarm water
200 g rye flour
400 g strong white flour
3 tsp salt
75 g liquid sourdough
For glazing
Water
Accessories
Loaf tin, 30 cm long
Method for Moisture plus
Dissolve the yeast and malt extract in
the lukewarm water.
Mix the rye flour, strong white flour and
salt and then add the sourdough. Add
the malted water and knead for about
4 minutes until you get a smooth
dough. Place in the oven and prove for
40–45 minutes using Conventional heat
at 35 °C.
Lightly knead the dough again, then
place it in the greased loaf tin. Level the
top then brush with water, cover and
place in the oven. Prove for a further
25–30 minutes using Conventional heat
at 35 °C.
Then score the surface lengthways with
a sharp knife and bake.
Setting
Oven function: Moisture plus
Number/type of bursts of steam: 2
Temperature: 190-200 °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: 45–55 minutes
