Mixed Grain Bread - Miele H6200BP Operating And Installation Instructions

Recipes

Mixed grain bread

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
Method
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 in the oven and prove for
40–45 minutes using Conventional heat
at 35 °C.
Lightly knead the dough again, then
place it in a greased loaf tin (approx.
30 cm). Level the top then brush with
water, cover and place in the oven.
Prove for a further 25–30 minutes using
Conventional heat at 35 °C.
Then slash the surface lengthways with
a sharp knife and bake.
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Settings
Oven function
Number/type of
bursts of steam
Temperature
Amount of water
Shelf level
1st burst of steam After placing food
2nd burst of
steam
Duration
Moisture plus d
2
190 - 210 °C +
pre-heating
approx. 200 ml
1
in oven
After another
10 minutes
45–55 minutes