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Bread Flour (3 2/3 cups)
Rye Flour (2 1/2 cups)
Instant Dry Yeast (1 Tbsp)
Salt (1 Tbsp)
in the bowl of a stand mixer and whisk until well combined.
Milk (1 cup)
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.
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.
Put the loaf on shelf 3 (middle of the oven) using the “dough proving” program until its volume has doubled.
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.
Put tray onto shelf 3 (middle of the oven) for 30-35 minutes.
Transfer to a wire rack, slice, and serve when cool.
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