Rye Bread
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.
Rye Bread
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.