Rye Bread - Miele TX3587 Operating And Installation Instructions

Rye bread

Preparation time 135–170 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 water, lukewarm
5 tbsp. linseeds
4 tbsp. sunflower seeds
To glaze:
Water
Preparation
Mix the plain flour, rye flour and salt
together, and add the sourdough and
honey.
Dissolve the yeast in lukewarm water.
Add the dissolved yeast to the mixture
and mix in a food processor for approx.
4 minutes. Cover and allow to rise in the
oven at 35 °C on Conventional Heat for
30–45 minutes.
Knead in the linseeds and sunflower
seeds. Put the dough in a greased loaf
tin (approx. 30 cm). Smooth out the
surface, brush with water, place the
dough in the oven and prove at 35 °C
on Conventional Heat for
15–20 minutes.
Bake until golden in a pre-heated oven.
Reduce the temperature after
15 minutes.
Settings
Oven function
No./Type of
bursts of steam
Temperature
Water volume
Shelf level
1st burst of steam
2nd burst of
steam
Baking duration
Recipes
Moisture Plus d
2
200 °C +
pre-heating
After 15 minutes:
180 °C
Approx. 200 ml
2
When the food is
put in the oven
After another
10 minutes
50–60 minutes
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