Cooking Instructions
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Step 1
Put
Bread Flour (3 2/3 cups)
,
Rye Flour (2 1/2 cups)
,
Instant Dry Yeast (1 Tbsp)
, and
Salt (1 Tbsp)
in the bowl of a stand mixer and whisk until well combined.
Step 2
Heat
Milk (1 cup)
and
Water (1 cup)
to 45 degrees C (110 degrees F) and pour into dry ingredients. Insert the hook attachment. Turn machine to slow and mix for 8-10 minutes until a smooth dough forms. Shape the dough to a round ball and put it into a floured bowl, cover with cling film. Let the dough rest until its volume has doubled.
Step 3
Dust extra flour onto a clean, dry bench and knead the dough thoroughly. Shape into a round loaf and place on a baking tray lined with baking paper. Cut the top diagonally and dust it with flour. Cover with a cling film loosely.
Step 4
Put the loaf on shelf 3 (middle of the oven) using the “dough proving” program until its volume has doubled.
Step 5
Once the dough has been proved then take the tray out of the oven and preheat to 220 degrees C (425 degrees F) steam bake.
Step 6
Put tray onto shelf 3 (middle of the oven) for 30-35 minutes.
Step 7
Transfer to a wire rack, slice, and serve when cool.
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