Mixed Rye Bread from Bread Maker
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 3 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 ml water
- 1 dash vinegar, (large shot)
- 1 dash oil (olive oil, large dash)
- 2 teaspoons sugar, brown
- 2 teaspoons salt
- 250 g flour (rye flour, type 1150)
- 280 g flour (wheat flour type 550)
- 0.5 ½ cube yeast, fresh
Print Recipe
Pin Recipe Instructions
- You fill in the ingredients in the order that is given in the general instructions (different depending on the bread maker). If you have little time and inclination, simply set the program to normal and tanning to dark and let the machine work. Be careful: depending on the environment (really true!) You should look in the machine after the first kneading. The dough must become an elastic, not too firm ball that loosens from the edge and bottom of the pan. Possibly add a little water or flour.
- You get a better result if you take the dough out after the last kneading, put it in a walking basket and place it on an electric blanket (level 3) for about 1 hour. Cover the cup. Preheat the oven to the highest heat (top and bottom heat). Then add the bread and bake for about 10 minutes at this heat. Then switch down to 150 ° C and after another 50 minutes a great bread is ready.
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