Ingredients
Yoghurt Rye bread
- 2t salt
- 450 g bread flour
- 140 g wholemeal flour (Plain)
- 2 level tbsp rye flour
- 2 level tbsp *gluten flour, (Optional, but gives a better spring to the loaf)
- 3 teaspoons dried instant yeast
- 25 g molasses, (optional)
- 2 level tsp bread improver, (optional)
- 1 level tsp malt barley, (optional)
- 2 tsp caraway seeds
- 2 heaped tablespoons app 80g. yoghurt, thick natural
- 350 g warm water, app.
- 1/4 tsp citric acid, (optional, adds a more sour taste)
- egg wash to glaze, 1 egg beaten with 1 T water, optional
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Add all ingredients, in the order listed.
Blend sp7/20secs. Check to see if it needs more water.
Knead 5 minutes.
Prove in a covered bowl, mat for 30+ minutes, or until doubled.
Punch down and press into a sprayed baneton, (or if using without the baneton, form into a oval loaf, on a baking paper lined loaf and prove until app double.)
If using a baneton, carefully transfer to a greased baking sheet.
Slash if desired.
Bake at 180°C for 30+ mins.
Cool on a wire rack.
Dough
Tip
Delicious tangy bread.. fresh or toasted.
Feel free to add alternate ingredients to Caraway seeds..e.g Sunflower seeds or add it as well as the Caraway if you like 😊
Join my Facebook Group “Thermify me” and “Thermify me Breadwinners” for more recipes, tips and upcoming (privately run) cooking classes..
* Gluten flour is available from selected Health food stores* note: this is NOT Gluten Free flour.
Thermomix Model
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Recipe is created forTM 31
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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