Ingredients
Dough
- 360 g water
- 2 heaped teaspoon dried yeast
- 400 g rye flour
- 200 g bakers flour
- 2 heaped tablespoon olive oil
- 2 heaped teaspoon salt
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
360g water
2tsp dried yeast
400g rye flour
200g white bakers flour
2 tsp salt
2 tbs olive oil
Add all ingredients in the order listed and combined speed 4 for 15 seconds.
Knead for 5 minutes
Place in and oiled thermomat or cover in a bowl in a warm place for about 90 minutes. Add to a bread tin and sprinkle with seeds of your choice, you may need to add a little water to the top for them to stick.
Bake in the oven for approx 35 minutes on 200 degrees
Rye bread dough
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
Hi, is this rye bread similar to the one from Bakers Delight ? Tks.
Easy to make and turned out nice and not too heavy. I use himalayan pink salt so I only added one teaspoon. I used caraway and pumpkin seeds on top. Next time I will add a teaspoon of molasses as well.
I also tipped it straight onto a cooling rack when out of the oven. Was this the right thing to do?
This turned out moist inside and didn't rise much but I used hald khorsan flour and half wholemeal instead of just white bakers. Do you think this would've been the problem?