Rye Bread - Miele H 5060 B User Instructions

Bread

Rye bread

Ingredients:
500 g rye flour
250 g strong white bread flour
50 g sourdough
1 tsp honey
15 g salt
42 g fresh yeast or 2 x 7 g sachets of
fast action dried yeast
500 ml lukewarm water
50g linseed
50 g sunflower seeds
Method:
1. Mix together the rye flour, strong
white bread flour and salt. Add the
sourdough, water, yeast and honey and
knead. Then knead in the linseed and
the sunflower seeds.
2. Place in the oven and run the "Cakes
/ Yeast dough" Automatic programme
for 30 minutes to prove the dough.
3. Place the soft dough in a greased 30
cm bread tin, flatten and return to the
oven for a further 30 minutes to rise.
4. Use a damp knife to make several 1
cm deep diagonal slashes across the
top in both directions to form a rough
grid pattern. Place in the oven immedi-
ately and bake.
46
Use one of the following functions:
c / Bread / Rye bread
or:
Fan plus
With pre-heating
Temperature/time:
220 °C 15 minutes
170 °C 45-55 minutes
Shelf level: 2