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1 Light Rye Bread jumbo loaf

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Light Rye Bread jumbo loaf

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Ingredients

900 g

  • 370 grams lukewarm water
  • 3 teaspoons dried yeast
  • 300 grams white bakers four
  • 300 grams Dark Rye Bread mix
  • 2 teaspoons Bread Improver (Optional)
  • 2 teaspoons oil
  • 80-100 grams Caipseed mix

Other things you will need

  • 900g Jumbo Bread Tin
  • Thermoserver
  • Thermo or Silicone Bake mat
  • Spray oil
  • Sharp Knife or Dough Scraper
  • Water Spray Bottle
  • Cling Wrap
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  • 6
    30min
    Preparation
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      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
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Recipe's preparation

  1. 1.  Add ingredients in the order they are listed all EXCEPT the caipseed mix

     

    2.  Mix 15 sec/sp 3 to combine the ingredients

     

    3.  Knead 6 mins dough function

     

    4.  At 4 mins 30 sec (ie 1.5 mins left) add approx 80g caipseed mix     ** Note:  don't add any earlier as it chops all the seeds up

     

    5.  Tip dough into a lightly oiled thermoserve and work it into a ball by folding in the sides.   You could do it on your thermomat if you find that easier,  then pop your dough ball in the thermoserve, put the lid on and allow it to prove until at least doubled in size.  

    (I leave it until the dough pops the lid off)

     

    6.  Lightly spray your thermo/silicon mat with oil then tip dough into your mat.  Lightly spray your hands to stop it sticking to you!

     

    7.  Knock the dough back to remove the gasses that have built up, shape your dough, (I just roll it into a log) and place it in your JUMBO 900G BREAD TIN.   

     **OPTIONAL:  Using a sharp knife or dough scraper, score a few diagonal lines in the top of your loaf

    (helps with proving and looks nice)

     

    8.  Using a water spray bottle, lightly spray the top of your loaf and sprinkle with extra caipseeds

    (the water help seeds stick)

     

    9.  Cover your tin with cling wrap and place in a nice warm spot to prove again until it reaches the top of the tin.

    (I find the cling wrap helps get a nice even prove in that it stops the middle from getting too high too quick)

    10.  When the dough is almost at the top of the tin, preheat your oven to 220* fan and insert a tray with 1 cup of boiling water on the bottom shelf to create a lovely steamy oven. (helps give a lovely crust to your loaf)

     

    11.  Once you are happy with the size of your loaf, TURN OFF THE FAN BEFORE YOU OPEN THE DOOR and turn temp down to 200°c. This helps ensure the oven is really hot and moist when you put your loaf in.

     

    12.  Place your tin in the oven and once you have closed the door turn the FAN BACK ON.  Bake at 200* Fan for 20 mins then turn down to 180° for another 10 mins.

     

    13.  Immediately remove your loaf from the tin and cool on wire rack

     

    OPTIONAL:  If you like a nice crusty loaf, tip your loaf out of the tin, lay it on it's side and bake for another 10mins at 180* directly on the oven rack to crust up the bottom a little before cooling on a wire rack

     

10

Accessories you need

  • Spatula TM5/TM6
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11

Tip

IMPORTANT: you will note I have not added salt as the rye bread mix already contains salt....don't make the same mistake i did the first time i made it!!

Please remember that rye flour is a little stickier than white flour so your dough will appear a little bit wetter than a white loaf but it should not be sloppy.

TIP:  To remove those last bits of dough from the bowl, place MC on and reverse turbo for 2 seconds.  This should blast the remaining bits to the edge of your bowl.

 You can adjust the quantities of both flours if you prefer a darker rye, you just need to adjust your water.

I will often do 400g rye / 200g white and add 10 g extra water but it will be influenced by your climate and your flour.  Every batch of flour is a bit different.

 

Good luck I hope you enjoy this bread as much as we do!

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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  • Thanks Dishwood for your positive comments. I...

    Submitted by Chokolart on 4. January 2017 - 13:57.

    Thanks Dishwood for your positive comments. I guess it depends on the salt content in your dark rye bread mix. The one I buy contains enough salt...i nearly turned myself inside out the first time i made it and didn't realize my mix already had salt in it Smile I hope it hasn't put you off trying this agian.

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  • Hi Jenabubba,...

    Submitted by Chokolart on 4. January 2017 - 13:45.

    Hi Jenabubba,

    I buy my caipseed mix from Simply no Knead in Seaford Victoria. They do have an online shop if you want to have it sent to you. Alternatively, make your own mix using linseeds, sunflower seeds, poppy seeds and sesame seeds. That way you can play around with your quantities. I sometimes add pepitas to my mix ....yum! Glad you liked the recipe and thanks for the positve comments

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  • This was a great recipe but it needed some salt

    Submitted by Dishwood on 31. December 2016 - 22:19.

    This was a great recipe but it needed some salt

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  • Hi there, thank you for this recipe! My customer...

    Submitted by jenabubba on 12. December 2016 - 13:22.

    Hi there, thank you for this recipe! My customer was very pleased with it. I have been looking for Caipseed mix everywhere, can you please let me know where you got it from? Many thanks in advance

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  • Thanks Wardang.  I'm glad you

    Submitted by Chokolart on 24. November 2016 - 15:03.

    Thanks Wardang.  I'm glad you loved the recipe and thanks for the great feedback tmrc_emoticons.)

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  • You are amazing, I cant wait

    Submitted by ChrissyB on 20. May 2016 - 23:20.

    You are amazing, I cant wait to see what else you create in the kitchen. My go to bread now... xx

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  • Fantastic recipe! The

    Submitted by Wardang on 3. May 2016 - 15:35.

    Fantastic recipe! The instructions were especially useful for the proving stages. It's great to have been able to adjust the flour mixes and see exactly what goes into our bread compared to the processed shop bought stuff.

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