Rye and Sourdough Mixed Bread, Baked in Bread Maker
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 1 d 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 40 g items to be set
- 200 g rye flour, whole rain
- 200 ml water
For the dough:
- 200 g rye flour (type 1150)
- 200 g wheat flour (type 550)
- 400 g sourdouh
- 13 g salt
- 1 teaspoon baking malt, liquid, can be omitted
- 225 ml water
- 1 pack dry yeast
- 100 g seeds, mixed (sunflower seeds, flax seeds, sesame seeds, pumpkin seeds)
Print Recipe
Pin Recipe Instructions
- One day before baking, stir the sourdough in a large bowl with 40 g of topping, 200 g of wholemeal rye flour and 200 ml of water. Cover and keep warm for approx. 14-16 hours. If you don`t have a suitable place, you can put it in the oven and just turn on the oven light. The temperature should not exceed 40 ° C.
- In my bread maker, the dry ingredients have to be poured in first, then the sourdough (be careful, take off 40 g of items beforehand and store them for the next time!), The baking malt and the water.
- The dry yeast and the seeds are placed in the appropriate devices for automatic addition. I take about 40 g of sunflower seeds and 20 g of each of the other varieties. But you can handle that individually.
- For your devices, please note the manufacturer`s instructions regarding the order in which the ingredients must be poured in, select the program for wholemeal bread and set the bread size for a bread of around 1100 g, you then have to try out how it fits best or what the respective BBA offers.
- Please also check whether the baking pan is suitable for sourdough, otherwise the coating could be damaged. The bread is absolutely delicious and juicy, has a fine crumb and stays fresh for a long time.
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