Coarse rye bread
Ingredients
water (NB! 45-50ºC)
4 dl
oil
1 tbs
syrup or fluid honey
3 tbs
coarse rye bread mix
approx 8 dl (400 g)
salt
1 tsp
crushed bread seasons, for ex. aniseed, fennel or cumin 1-2 tsp
dry yeast
1,5 tsp
Extra ingredient: 1 tbs linseed
Program: Quick
(browning level light)
Note! Before starting the bread maker:
Stir all ingredients in the bread pan with a spatula so they mix
well.
Recipes – based on ingredients available on the Finnish market
Oatbran Bread
Programme: Basic
Roasting rate: Dark
Ingredients
Size of the Bread
Size of the Bread
approx 675 g
approx 450 g
water
3 dl
2 dl
cooking oil
2 tbsp
1 ½ tbsp
syrup
1 tbsp
¾ tbsp
salt
¾ - 1 tsp
½ tsp
crushed aniseed
1 tbsp
2 tsp
flour
5 ½ dl
4 dl
oatbran
1 ½ dl
1 dl
dry yeast or fresh yeast
2 tsp or 15 g
1 ½ tps or 10g
Measure the ingredients to bread tin in the order listed above. First the water and then rest of the liquids.
Then measure the flour and if you preset, it is important that the outbran are measured on top of the flour
and won’t mix up with the liquids. Make a small hollow with the finger on top of the flour and place the
yeast there, crush the fresh yeast first. Start or preset the machine.
Tip
You can also season the bread with crushed fennel or cumin.
Grandma’s Buttermilk Bread
Programme: Basic
Roasting rate: Medium
Ingredients
Size of the Bread
Size of the Bread
approx 675 g
approx 450 g
buttermilk
3 dl
2 dl
cooking oil
2 tbsp
1 ½ tbsp
syrup
½ dl
2 tbsp
salt
¾ - 1 tsp
½ tsp
crushed fennel
1 tbsp
¾ tbsp
dried bitter orange peel
1 tsp
¾ tsp
rye flour
1 dl
¾ dl
flour
5 dl
4 dl
dry yeast or fresh yeast
2 tsp or 15 g
1 ½ tsp or 10 g
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