Laucke Barossa Sourdough Rye Bread by sandycowled. A Thermomix <sup>®</sup> recipe in the category Breads & rolls on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Laucke Barossa Sourdough Rye Bread

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Ingredients

Laucke Barossa Sourdough Rye Bread

365 grams water
600 grams Bread mix, 1 packet
2 level tsp dry yeast

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6

1h 40min

Preparation 1h 10min

Baking/Cooking
7

easy

Preparation
8
- 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.
9

Recipe's preparation

Add 365g of luke warm water, yeast and Bread Mix to Mixing Bowl.

Set time to 10 minutes

Place dough into large bowl to rise to double its size (40c in oven for cold weather) and cover to prevent skinning) approx 30 minutes.
Remove from bowl and kneed lightly to degas. Shape as required and place in an oiled bread tin. Allow to rise again to double its size.
Bake preheated oven fan forced 200C / conventional 220C
For crisper crust sprinkle with water before baking

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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.