Ingredients
Starter
- 0.5 portion Sourdough starter, (1/2 Cup)
- 180 g water
- 45 g rye flour
Dough
- 180 g water
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 tablespoon raw sugar
- 300 grams Country grain bread mix, or other multi gran mix (2 cups)
- 250 grams Plain White Flour, (2 cups)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Remove 1/2 C of Rye starter from main starter batch. Put in TM bowl.
Add Rye flour and water.
Mix until combined (speed 3-4).
Heat gently for 2 minutes, 37 deg, speed 1
Place into thermoserver and place in a warm environment for around 6 hours or until mix has doubled in size. Can be left overnight. Keep coverd but not sealed to avoid moisture loss. If not wanting to use thermoserver, place in a large bowl and leave coverd on bench or if cold in oven on LOW.
Tip the fed starter into TM bowl.
Add water and oil.
Mix for 2 minutes at 37 deg speed 1
Add remaining ingredients
Mix 6-10 sec/ speed 6 until combined
Knead 2 minutes
"Dough mode" Remove and place into lined baking tin.
Allow to proove for 5-8 hours or until loaf has doubled in size.
Bake in oven at 180 degrees for approx 30 minutes or until cooked through.
Starter
Dough
Tip
This dough rises better if it is sticky/ wet due to long rising time. A stiff dough will not rise well and will dry out. When pushing into tin, use wet hands to avoid dough sticking to hands.
Will keep 1-2 days. If not using straight away slice & freeze until needed.
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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