Rye Bread - MAGIMIX DOUGH BOWL Manual

pétrin Mode d'emploi UK 3

Rye bread

Put the yeast and honey in a jug, dissolve in 30 ml warm water and leave to rest for 15
min.
Add the milk, 50 ml tepid water, softened butter and salt. Set aside.
Put both flours into your food processor, fitted with the tin and the dough blade. Switch
on, then add the yeast-based mixture via the feed tube in a slow trickle.
Knead the dough until it is elastic, smooth and supple. Allow to rise in the food processor
for an hour.
Knead again for 1 min. to knock the dough down to its original size.
Remove the dough bowl from the main bowl. Place it on a sheet of aluminium foil. Remove
the dough blade from the bowl, together with the handle. Then leave the dough to prove
1
for 1 hours. The dough should increase considerably in volume.
/
2
Preheat your oven to 240 °C (gas mark 9). Bake for 10 min., then lower the thermostat to
180 °C (gas mark 4) and bake for a further 40 min.
Allow to cool, then enjoy.
Serve your homemade rye bread with oysters.
3/12/07 11:01 Page 31
Food processor
Preparation time
Resting time 2
Baking time
rye flour
white flour
sachets dried yeast
milk
water
honey
butter
salt
3200 4200
10 min 10 min
1 1
/ hrs 2 / hrs
2 2
1 hr 1 hr
130 g 180 g
150 g 200 g
1
1 / 2
2
150 ml 200 ml
80 ml 120 ml
1
1 tsp 1 / tsp
2
1
1 / tbsp
1 tbsp
2
1
1 tsp 1 / tsp
2
•
5200
10 min
1
2 / hrs
2
1
1 / hrs
4
240 g
280 g
3
270 ml
150 ml
2 tsp
2 tbsp
2 tsp
31