Mixed Grain Bread - Miele TX3587 Operating And Installation Instructions

Recipes

Mixed grain bread

Preparation time 115–150 minutes
Ingredients
1/2 cube of fresh yeast (21 g)
1/2 tbsp. malt extract
400 ml water, lukewarm
200 g rye flour
400 g strong white flour
3 tsp. salt
75 g liquid sourdough
To glaze:
Water
Preparation
Stir and dissolve the yeast and malt
extract in lukewarm water.
Mix the rye flour, strong white flour and
salt and add the sourdough. Then
knead into a smooth dough with the
malt water for approx. 4 minutes.
Cover, place in the oven and prove at
35 °C on Conventional Heat for
40–45 minutes.
Lightly knead the dough and then place
it in a greased loaf tin (approx. 30 cm).
Smooth out the surface, brush with
water, cover and prove again at 35 °C
on Conventional Heat for
25–30 minutes.
Then score the dough lengthways and
bake.
128
Settings
Oven function
No./Type of
bursts of steam
Temperature
Water volume
Shelf level
1st burst of steam
2nd burst of
steam
Baking duration
Hints and tips
If you don't have a loaf tin, you can also
bake the bread in a cake tin. When
doing this, make sure you place the
dough in the greased cake tin (approx.
30 cm) for the second proving stage
before subsequently baking it in the tin.
Moisture Plus d
2
190–210 °C +
pre-heating
Approx. 200 ml
2
When the food is
put in the oven
After another
10 minutes
45–55 minutes