Rye Bread - Miele H 6000 Recipe Book

Baking

Rye bread

Preparation time: 105–120 minutes
Ingredients
400 g rye flour
200 g plain flour
2 ¹/₂ tsp. salt
2 tsp. honey
150 g liquid sourdough
1 cube of fresh yeast (42 g)
400 ml lukewarm water
5 tbsp. linseeds
4 tbsp. sunflower seeds
To glaze:
Water
Accessories
30 cm loaf tin
76
Preparation with the Automatic
programme
Mix the plain flour, rye flour and salt
together, and add the sourdough and
honey.
Dissolve the yeast in the lukewarm
water and add it to the flour. It is best to
knead this heavy dough in a kitchen
mixer using dough hooks for about
4 minutes.
Knead in the linseeds and sunflower
seeds.
Place the dough in the greased loaf tin.
Level the top and brush with water.
Place in the oven immediately and
bake.
Preparation for Moisture Plus
Mix the plain flour, rye flour and salt
together, and add the sourdough and
honey.
Dissolve the yeast in the lukewarm
water and add it to the flour. It is best to
knead this heavy dough in a kitchen
mixer using dough hooks for about
4 minutes. Place the dough in the oven
and select the Automatic programme
Cakes \ Yeast dough \ Prove for 30
minutes.
Knead in the linseeds and the sunflower
seeds. Place the dough in the greased
loaf tin. Level the top and brush with