Recipes
131
Rye bread
Preparation time: 120–135minutes
Ingredients
400g 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 water, lukewarm
5 tbsp. linseeds
4 tbsp. sunflower seeds
To glaze:
Water
Accessories
Loaf tin, 30cm long
Preparation
Mix the plain flour, rye flour and salt
together, and add the sourdough and
honey.
Dissolve the yeast in lukewarm water.
Add the dissolved yeast to the mixture
and mix in a food processor for approx.
4minutes. Cover and allow to rise in
the oven at 35°C on Conventional Heat
for 30–45minutes.
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–
20minutes 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 15minutes.
Settings
Oven function: Moisture Plus
Number/Type of bursts of steam: 2
Temperature: 180–190°C + pre-heating
Water volume: approx. 200 ml
Shelf level: 2
1st burst of steam:
Immediately after placing food in the
oven
2nd burst of steam:
After another 10 minutes
Duration: 50–60minutes
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