Ingredients
Light rye bread
- 250 g warm water
- 1 tsp sugar
- 2 tsp dried instant yeast
- 300 g Baker's Flour, + extra for dusting
- 120 g rye flour
- 1.5 tablespoons milk powder
- 30 g Treacle or molasses
- 1 tsp bread improver
- 3 heaped teaspoons Gluten flour
- 1 tsp malt barley/brewing sugar, Optional
- 2 tsp salt
- 30 g olive oil
- 1/4 tsp citric acid, Optional. Gives extra tang.
- 1 heaped teaspoon caraway seeds, Optional. But more authentic.
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Add all the ingredients in the order listed ( except for the extra flour for dusting) and blend briefly 15secs/ sp7
Scrape.
Knead
"Dough mode" 5 minutes, adjusting with small amounts of flour and water if required to make a smooth dough.
Rest, covered to double.
Punch down and shape into a tight ball.
Place on a large sheet of parchment paper.
Score and sprinkle with flour.
Cover again and leave to rise in a warm place 30-45mins.
Meanwhile place a heavy, lidded Dutch oven in the oven to preheat @ 230°C for at least 30 mins.
Carefully remove the extremely hot pan from the oven.
Remove the lid, carefully place the loaf ( with the paper over hang) in the hot pot, place the hot lid back on and return to the oven for 30 minutes.
Remove the hot hot lid and return to the oven for a further 10-15 minutes or until golden and crunchy on top.
Cool on a wire rack.
How to:
Tip
Delicious tangy rye bread.
Beautiful at any time of the day. 😋
If you don’t have an enamel, lidded pot, simply form into a ball (2nd prove) on a baking sheet, slash and bake at 190C for 30-35 mins.
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Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
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.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of 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.
Comments
Delicious! Is the malt barley/brewer's sugar the same as brewer's yeast? Thank you!
I made this for the first time today and it was delicious! Cooked beautifully, even though I didnt have the milk powder, gluten flour (what even is that?) malt barley or citric flour. It was so good, I will definately make it again.
Jackiekk: fantastic!
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I made this today, and it's perfect. I dropped the open temperature to 220, and is the nicest bread I've made. Thank you
Awesome recipe, worked perfectly and tastes delicious
Vickandmick2@bigpond.com: fantastic!
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I am the worst bread maker, have to say at last a recipe I've got right. Didn't have molasses so used golden syrup instead. Probably could have reduced cooking time by 5 minutes, however my husband was happy and he is the bread eater. Very easy recipe THANK YOU 🙏
Cooking is therapy: fantastic. 😊 so happy you like it 👍
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Works perfectly. I just had to reduce the temp in my oven to 220C. This has become a regular for me. Deliscious. Thank you 😋
Turned out wonderfully. Made exactly as per ingredients and instructions. Will be made regularly from now on.
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