Miele H6200B User Manual download pdf (Page 120)

Mixed grain bread

Ingredients

1/2 cube of fresh yeast (21 g)

1 tbsp malt extract

400 ml lukewarm water

200 g rye flour

400 g strong white flour

3 tsp salt

75 g liquid sourdough

For glazing

Water

Method

Dissolve the yeast and malt extract in

lukewarm water.

Mix the rye flour, strong white flour and

salt and then add the sourdough. Add

the malted water and knead for about

4 minutes until you get a smooth

dough. Place in the oven and prove for

40–45 minutes using Conventional heat

at 35 °C.

Lightly knead the dough again, then

place it in a greased loaf tin (approx.

30 cm). Level the top then brush with

water, cover and place in the oven.

Prove for a further 25–30 minutes using

Conventional heat at 35 °C.

Then slash the surface lengthways with

a sharp knife and bake.

Settings

Oven function Moisture plus d

Number/type of

bursts of steam

2

Temperature 190 - 210 °C +

pre-heating

Amount of water approx. 200 ml

Shelf level 1

1st burst of steam After placing food

in oven

2nd burst of

steam

After another

10 minutes

Duration 45–55 minutes

Recipes

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