Recipes
132
Mixed grain bread
Preparation time: 115–150minutes
Ingredients
½ cube of fresh yeast (21 g)
1 tbsp. malt extract
400 ml water, lukewarm
200g rye flour
400 g strong white flour
3 tsp. salt
75 g liquid sourdough
To glaze:
Water
Accessories
Loaf tin, 30cm long
Preparation for Moisture Plus
Stir and dissolve the yeast and malt
extract in lukewarm water.
Mix the rye flour, strong white flour and
salt and add the sourdough. Then
knead into a smooth dough with the
malt water for approx. 4minutes.
Cover, place in the oven and prove at
35°C on Conventional Heat for 40–
45minutes.
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
25–30minutes using Conventional Heat
at 35°C.
Then score the dough lengthways and
bake.
Settings
Oven function: Moisture Plus
Number/Type of bursts of steam: 2
Temperature: 190–200 °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: 45–55minutes
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