- 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
- 900g Jumbo Bread Tin
- Thermo or Silicone Bake mat
- Spray oil
- Sharp Knife or Dough Scraper
- Water Spray Bottle
- Cling Wrap
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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
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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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