Free delivery over $100 Easy Returns Secure Payments

Rye Bread

A dense loaf with a delicious flavour, treacle or honey adds a subtle sweetness. Serve as part of a smorgasbord for a traditional Scandinavian experience or simply toast.
Ȑ
Difficulty
Low
ȑ
Time
155 min
&
Author
lorem ipsum

Ingredients

Servings: 6
Makes: 1

500 grams rye flour
10 grams salt
10 grams dried yeast
20 grams treacle
350 grams water


Instructions

STEP 1/2

Fit the Spiral dough tool to the machine.

STEP 2/2

Add Ingredients (rye flour, salt, yeast, treacle, water) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed 1 for 2 minutes.

Mix on speed 2 for 8 minutes.

Cover with a tea towel.

Leave to prove for 1 hour.

Flour the proofing basket.

Carefully transfer the dough to a lightly floured worksuface.

Pull the edges of the dough into the centre.

Transfer the dough into the proofing basket seam side up.

Cover with a tea towel.

Leave to prove for 1 hour.

Pre heat the oven to 220ºC.

Slash the top of the dough with a knife or blade.

Place a small oven proof container filled with boiling water to the bottom of your oven.

Bake for 25 minutes at 220ºC.

Leave to cool on a wire rack.

Serve.

Rye Bread

A dense loaf with a delicious flavour, treacle or honey adds a subtle sweetness. Serve as part of a smorgasbord for a traditional Scandinavian experience or simply toast.
Ȑ
Difficulty
Low
ȑ
Time
155 min
&
Author
lorem ipsum
Servings:6
Makes:1

Ingredients


500 grams rye flour
10 grams salt
10 grams dried yeast
20 grams treacle
350 grams water

Instructions

STEP 1/2

Fit the Spiral dough tool to the machine.

STEP 2/2

Add Ingredients (rye flour, salt, yeast, treacle, water) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed 1 for 2 minutes.

Mix on speed 2 for 8 minutes.

Cover with a tea towel.

Leave to prove for 1 hour.

Flour the proofing basket.

Carefully transfer the dough to a lightly floured worksuface.

Pull the edges of the dough into the centre.

Transfer the dough into the proofing basket seam side up.

Cover with a tea towel.

Leave to prove for 1 hour.

Pre heat the oven to 220ºC.

Slash the top of the dough with a knife or blade.

Place a small oven proof container filled with boiling water to the bottom of your oven.

Bake for 25 minutes at 220ºC.

Leave to cool on a wire rack.

Serve.

Notes