Mixed Grain Bread - Miele H 6000 Recipe Booklet

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 strong white flour
3 tsp salt
75 g liquid sourdough
For glazing
Water
Accessories
Loaf tin, 30 cm long
Method for Automatic programme
Dissolve the yeast and malt extract in
the 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 to form 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.
Method for Moisture plus
Dissolve the yeast and malt extract in
the 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.
74
Place the 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 surface lengthways with
a sharp knife and bake.
Automatic programme settings
Oven function: Automatic programmes
Programme: Bread \ Mixed grain bread
Shelf level: see display
Amount of water: see display
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)
Number/type of bursts of steam:
2 bursts of steam/Manual
Amount of water: see display
1st burst of steam: after placing food in
oven
2nd burst of steam: after another 10
minutes
Duration: 55–65 minutes