Rye Bread - Miele H 6000 Recipe Booklet

Baking

Rye bread

Preparation time: 105–120 minutes
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
Accessories
Loaf tin, 30 cm long
76
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 linseed and sunflower
seeds.
Place the dough in the greased loaf tin.
Level the top and brush with water.
Place in the oven immediately and
bake.
Method for Moisture plus
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. Place the dough in the oven
and select the Automatic programme
Cakes \ Yeast dough \ Prove for 30
minutes.
Knead in the linseed and the sunflower
seeds. Place the dough in the greased
loaf tin. Level the top and brush with
water. Place in the oven and select the
Automatic programme Cakes \ Yeast
dough \ Prove for 15 minutes.