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Barossa Sourdough Rye Bread - LAUCKE BREAD MIX



18 slice(s)

1 x 600gm LAUCKE Barossa Sourdough Rye bread mix

  • 420 grams water
  • 1.5 level teaspoons dried yeast
  • 6
    2h 0min
    Preparation 1h 30min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Recipe's preparation

  1. 1. Place water & dried yeast into mixing bowl 3 minutes, 37 degrees, speed 1.

    2. Add bread flour mix, 6 seconds, speed 6 to combine.

    3. Knead 6 minutes, Dough modedough mode. IMPORTANT: Stay close by as Thermomix will bounce around.

    4. Allow to rise in mixing bowl till double in size 30-40 minutes.

    5. Transfer dough to lightly floured surface, knockdown & lightly knead (to degas) into shape & then place in an oiled bread tin. Cover & place in a warm, draft free place & allow to rise again until at least double in size. About 30-40 minutes.

    6. Bake in preheated oven (conventional 220°C / fan forced 200° ) for 25-30 minutes until golden brown. For a crispier crust, spray lightly with water before placing in oven. Loaf is baked if it sounds hollow when tapped.

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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Once cooked remove from tin & allow to cool on wire rack before slicing.

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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  • Great recipe thanks for converting, made a lovely...

    Submitted by Carolyn18 on 24. September 2022 - 14:43.

    Great recipe thanks for converting, made a lovely tasting bread

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