Preparation time
1h 30min
Total time
2h 0min
Portion
18
slice(s)
Level
easy
Ingredients
1 x 600gm LAUCKE Barossa Sourdough Rye bread mix
- 420 grams water
- 1.5 level teaspoons dried yeast
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Place water & dried yeast into mixing bowl 3 minutes, 37 degrees, speed 1.
2. Add bread flour mix, 6 seconds, speed 6 to combine.
3. Knead 6 minutes,
"Dough mode" dough mode. IMPORTANT: Stay close by as Thermomix will bounce around.
4. Allow to rise in mixing bowl till double in size 30-40 minutes.
5. Transfer dough to lightly floured surface, knockdown & lightly knead (to degas) into shape & then place in an oiled bread tin. Cover & place in a warm, draft free place & allow to rise again until at least double in size. About 30-40 minutes.
6. Bake in preheated oven (conventional 220°C / fan forced 200° ) for 25-30 minutes until golden brown. For a crispier crust, spray lightly with water before placing in oven. Loaf is baked if it sounds hollow when tapped.
Tip
Once cooked remove from tin & allow to cool on wire rack before slicing.
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Great recipe thanks for converting, made a lovely tasting bread