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 for Automatic programme
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.
Knead in the linseeds and sunflower
seeds.
Place the dough in a greased loaf tin
(approx. 30 cm). Level the top and
brush with water. Place in the oven
immediately and bake.
Automatic programme settings
H 6x0x H 6x6x H 6x9x
Oven function c
Programme Bread \ Rye bread
Shelf level See display
Number/type of
bursts of steam
Automatic
Amount of water See display
Programme
duration
approx. 97
Baking
55
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