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Rye Bread

Serves: 6 peopleRecipe course: BreadsTotal time (min.): 155Complexity (1 to 3): 1
rye_bread_620x325.jpg rye_bread_620x325.jpg
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.

Tools

Stand Mixers
Spiral dough tool

Ingredients

Ingredients 
Rye flour  500 grams
Salt  10 grams
Dried yeast  10 grams
Treacle  20 grams
Water  350 grams

Method

Getting started 

1- Fit the Spiral dough tool to the machine. 
 
Stage 1 
 
 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.
18- Serve.

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