|Serves: 6 people||Recipe course: Breads||Total time (min.): 155||Complexity (1 to 3): 1|
Rye flour 500 grams
Salt 10 grams
Dried yeast 10 grams
Treacle 20 grams
Water 350 grams
1- Fit the Spiral dough tool to the machine.
1- Add Ingredients (rye flour, salt, yeast, treacle, water) into the Mixer bowl.
2- Attach the Mixer bowl to the machine and fit the splash guard.
3- Mix on speed 1 for 2 minutes.
4- Mix on speed 2 for 8 minutes.
5- Cover with a tea towel.
6- Leave to prove for 1 hour.
7- Flour the proofing basket.
8- Carefully transfer the dough to a lightly floured worksuface.
9- Pull the edges of the dough into the centre.
10- Transfer the dough into the proofing basket seam side up.
11- Cover with a tea towel.
12- Leave to prove for 1 hour.
13- Pre heat the oven to 220ºC.
14- Slash the top of the dough with a knife or blade.
15- Place a small oven proof container filled with boiling water to the bottom of your oven.
16- Bake for 25 minutes at 220ºC.
17- Leave to cool on a wire rack.
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