Tools

• Kitchen Machines: Stand mixers, or hand blenders or Cooking Chef
• Accessories and Attachments: ​​​​​​​K beater, Spiral dough tool

Ingredients

Ingredients 1 
 Water                         150 grams
 Rye flour                    60 grams
 Dried yeast                7 grams 
​​​​​​​
Ingredients 2 
 Plain flour                  500 grams
 Water                          200 grams
 Salt                              1, 1/2 tsp.

Method

Getting started

 1 - Fit the K beater to the machine.
 2 - Flour the proofing basket.
 
​​​​​​​Stage 1

1 - Add Ingredients 1 (water, flour, yeast) into the Mixer bowl.
2 - Attach the Mixer bowl to the machine and fit the splash guard. 
3 - Mix on speed Min for 1 minute. 
4 - Transfer the contents of the Mixer bowl to the small bowl.
5 - Leave to rest for 3 hours. 

 Stage 2
​​​​​​​
​​​​​​​ 1 - Retrieve, clean the Mixer bowl and fit the Spiral dough tool.
 2 - Add Ingredients 2 (flour, salt, water) into the Mixer bowl.
 3 - Transfer the contents of the small bowl to the Mixer bowl.
 4 - Mix on speed 1 for 2 minutes.
 5 - Mix on speed 2 for 8 minutes. 
 6 - Cover with a tea towel.
 7 - Leave to prove for 1 hour, 30 minutes. 
 8 - Transfer the dough from the Mixer bowl to a lightly floured worksurface.
 9 - Gently pull the edges into the centre.
 10 - Roll the dough over and shape into a loaf.
 11 - Place the dough into the proofing basket with the seal on the top.
 12 - Cover with a tea towel.
 13 - Leave to prove for 1 hour. 
 14 - Pre heat the oven to 220ºC.
 15 - Place a small oven proof container filled with boiling water to the bottom of your oven.
 16 - Remove the tea towel and tip the dough onto a floured baking tray.
 17 - Cut a criss cross pattern over the top of the dough using a razor blade or very sharp knife.
 18 - Bake for 30 minutes at 220ºC.
 19 - Leave to cool on a wire rack.
 20 - Serve.


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