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.

Difficulty

Low

Time

155 min

Ingredients

Servings

6

500

10

10

20

350

Utensils

1 Banneton 25.0 8.0 cm large, Spiral Dough Tool

Instructions

Getting started

Fit the Spiral dough tool to the machine.

Stage 1

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.