Mixed Grain Bread - Miele H 6000 Recipe Book

Baking

Mixed grain bread

Preparation time: 115–150 minutes
Ingredients
¹/₂ cube of fresh yeast (21 g)
1 tbsp. malt extract
400 ml lukewarm water
200 g rye flour
400 g plain flour
3 tsp. salt
75 g liquid sourdough
To glaze:
Water
Accessories
30 cm loaf tin
Preparation with the Automatic
programme
Stir and dissolve the yeast and malt
extract in lukewarm water.
Mix the rye flour, strong white flour and
salt and then add the sourdough. Add
the malted water and knead for about 4
minutes until you get a smooth dough.
Place the dough in the greased loaf tin.
Level the top and then slash
lengthways with a sharp knife. Brush
with water, place in the oven
immediately and bake.
Preparation for Moisture Plus
Stir and dissolve the yeast and malt
extract in lukewarm water.
Mix the rye flour, plain flour and salt
and then add the sourdough. Add the
malted water and knead for about 4
minutes into a smooth dough. Place the
74
dough in the oven and select the
Automatic programme Cakes \ Yeast
dough \ Prove for 45 minutes.
Lightly knead the dough, then place it
in the greased loaf tin. Level the top,
then brush with water and place in the
oven. Select the Automatic programme
Cakes \ Yeast dough \ Prove for 30
minutes.
Then score the dough lengthways and
bake.
Automatic programme settings
Oven function: Automatic programmes
Programme: Bread \ Mixed grain bread
Shelf level: See display
Amount of water: See display
Programme duration: approx. 97 [97]
(85) minutes
Moisture Plus settings
Oven function: Moisture Plus
Temperature: 190–200 °C
Pre-heat: Yes
Heating-up phase: Rapid
Type of heating: Conventional Heat
Shelf level: 2 [1] (1)
No./Type of bursts of steam:
2 bursts of steam/Manual
Amount of water: See display
1st burst of steam: Immediately after
placing food in the oven
2rd burst of steam: After another 10
minutes
Duration: 55–65 minutes