Rye Mix Bread - Miele DGC 6000 XL Cookbook

Ingredients
250 g rye fl our
150 g strong white fl our
20 g fresh yeast or 1 sachet of
dried yeast
75 g ready made sourdough
2 tsp salt
Approx. 350 ml lukewarm
water
Butter for greasing
Flour for dusting

Rye mix bread

Makes 1 loaf
1
Mix together the rye fl our
and the wheat fl our, make a
well in the centre and place the
sourdough in it.
2
Dissolve the yeast in 100
ml warm water, add to the
well and mix with a little of
the fl our and the sourdough to
get a porridge like consistency.
Then leave to rise until bubbles
appear.
3
Add the salt and remaining
water, knead to a smooth
dough for 3–4 minutes. Place in
an uncovered bowl and prove in
the oven for 20 minutes using
the special "Prove dough"
programme, or with
Combination mode/Fan plus at
30°C, 100% moisture.
4
Knead the dough again and
place in a loaf tin that has
been greased and fl oured, then
place on the rack and bake (see
below for settings).
Automatic programme: Step 4
Automatic programmes »
Bread» Mixed rye bread» Bake
Duration: 55 minutes
Settings: Step 4
Function: Combination mode/
Fan plus
Step 1
Temperature: 210°C
Moisture: 50%
Duration: 5 minutes
Step 2
Temperature: 190-210°C
Moisture: 0%
Duration: 50 minutes
Shelf level: 1
Baking 113