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1 Light rye sourdough bread

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Light rye sourdough bread

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Ingredients

for the dough

  • 250 g homemade sourdough starter
  • 275 g water, lukewarm
  • 300 g baker flour
  • 200 g rye flour
  • 1 teaspoon salt, to taste
  • 1 tablespoon dried herbs to taste, e.g. coriander, celery, aniseed, caraway

  • 250 g homemade sourdough starter
  • 275 g water, lukewarm
  • 300 g baker flour
  • 200 g rye flour
  • 1 teaspoon salt, to taste
  • 1 tablespoon dried herbs to taste, e.g. coriander, celery, aniseed, caraway
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  • 6
    10h 50min
    Preparation 10h 0min
    Baking/Cooking
  • 7
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

  1. 1. Weigh sourdough starter and water into Closed lid and mix on speed 2 for 5 sec.

    2. Weigh in flours and salt and dried herbs into Closed lid and mix gradually increasing from speed 1 to speed 4 until just combined, approximately 5 sec.

    3. Mix for 3 mins on Dough mode.

    4. Pour into well greased loaf pan and cover with greased glad-wrap and place into a warmish place. I place mine into the oven, warm at 50 degrees C for 10 mins, then turn oven off and leave it there overnight to rise, approximately 8-10 hours. Alternatively you can place it into the warm sunshine, this really reduces the rising time to a few hours - watch your dough. 

    5. Once it has risen to your desired height (to the rim of the loaf pan or a bit above), take loaf out of oven (if you have it in there) and preheat to 200 degrees C.

    6. Place  loaf pan into oven, spray oven with cold water and bake for approximately 35-40 mins. After that time I take the loaf out of the pan and put it back into the oven on its own for another 5-10mins until it sounds hollow when tapped at the bottom.

    7. Let cool completely before slicing and enjoy!

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Tip

You can find instructions on how to make your own sourdough starter on the recipecommunity, just search for it.

 

On the picture you can see the bread with homemade herb and garlic butter - made in the thermomix of course!

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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Comments

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  • Hi Christine, Thank you for

    Submitted by guest on 28. October 2014 - 20:28.

    Hi Christine,

    Thank you for trying (trialling?) the recipe! I really like to use caraway in it, too! Yes, the dough is quite sticky and not kneadable by hand! I use wet hands (and gravity by turning the bowl upside down over the breadtin) to get the dough out. The dough doesn't seem to stick too much to wet hands. I then put the bowl back on the TMX and blitz it 1sec on Turbo to remove more dough from around the blades. Hope this helps!

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  • Thanks for this recipe

    Submitted by Christine E on 2. October 2014 - 22:53.

    Thanks for this recipe Manuela. I've used it a couple of times and the taste is great.  I add 1 tsp caraway seeds which I really like with rye.  However, I find the dough really sticky after kneading and hard to get out of the TM bowl. I added a lot of extra rye and white flour from the start last time as I realised my sourdough starter might be wetter than yours. However, it still stuck to the bowl, spatula and my hands!  Do you ever have that problem? If so, how do you overcome it?  Thanks 

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