Wheat and rye bread
Ingredients (serves 8)
Wheat and rye bread
- Fresh yeast 25 g
- Water 400 ml
- Wheat flour type 750 350 g
- Rye flour type 720 150 g
- Sugar 5 g
- Salt 15 g
Garlic and herb butter
- Pack of butter c. 250 g
- Garlic cloves 3
- Parsley c. 15-20 g
Method:
Wheat and rye bread
- Dissolve yeast in 100 ml of lukewarm water mixed with 100 g of flour (out of the measured amount for bread) and set aside in a warm place for 10 minutes.
- Meanwhile, sift flour into a large bowl, add sugar, salt , remaining water and dissolved yeast.
- Mix everything together until the ingredients are well incorporated. Knead the dough in a food processor or on a pastry board for at least 10 minutes. 10 minutes. The dough should be quite dense and sticky.
- Line a 28 x 9cm cake tin with baking paper.
- Place the risen dough into the tin.
- Use a sharp knife to cut into the crust of the raw dough and dust with rye flour.
- Place the bread in the oven and bake on the Basic Baking / P06S program.
- Serve with garlic and herb butter.
Garlic and herb butter
- Bring the butter to room temperature.
- Peel the garlic and chop it finely, then add it to the butter.
- Chop the parsley leaves and add to the butter.
- Season with salt and stir all together.
- Wrap in cling film and store in the fridge.
Chef's suggestion:
If you don't have fresh yeast, use about 12g of dry yeast instead.
See other recipes for
FullSteam oven
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