Miele H6200B User Manual download pdf (Page 119)

Rye bread

Ingredients

400 g rye flour

200 g strong white 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

For glazing

Water

Method

Mix the strong white flour with the rye

flour and the salt. Then add the

sourdough and the 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. Cover and prove for 30–45

minutes in the oven using Conventional

heat at 35 °C.

Knead in the linseeds and the

sunflower seeds. Place the dough in a

greased loaf tin (approx. 30 cm). Level

the top and brush with water and prove

for a further 15–20 minutes in the oven

using Conventional heat at 35 °C.

Bake in the pre-heated oven until

golden. The oven temperature should

be reduced after the first 15 minutes.

Settings

Oven function Moisture plus d

Number/type of

bursts of steam

2

Temperature 200 °C +

pre-heating

after 15 minutes:

180 °C

Amount of water approx. 200 ml

Shelf level 2

1st burst of steam After placing food

in oven

2nd burst of

steam

After another

10 minutes

Duration 50–60 minutes

Recipes

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