Rye bread
Ingredients
400 g rye flour
200 g strong white flour
2 1/2 tsp salt
2 tsp honey
150 g liquid sourdough
1 cube of fresh yeast (42 g)
400 ml lukewarm water
5 tbsp linseeds
4 tbsp sunflower seeds
For glazing
Water
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 linseeds and the
sunflower seeds. Place the dough in a
greased loaf tin (approx. 30 cm). 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.
Settings
Oven function
Moisture plus
d
Number/type of
bursts of steam
2
Temperature
200 °C +
pre-heating
after 15 minutes:
180 °C
Amount of water
approx. 200 ml
Shelf level
2
1st burst of steam
After placing food
in oven
2nd burst of
steam
After another
10 minutes
Duration
50–60 minutes
Recipes
119
Summary of Contents for H6160B
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