- 420 grams Premix Light rye, Purchased at Grandma's Pantry
- 30 grams sunflower seeds
- 80 grams Seven grain kibble mix
- 1 1/2 level teaspoons dried yeast
- 330 grams Luke Warm Water
8Recipe is created for
Add all ingredients to TM bowl and knead for 2 1/2 minutes
PLace dough into dish and leave in warm area to prove until doubled in size - about 40 minutes
Grease a deep large loaf tin and set aside
Take dough out of dish and place onto a floured surface and knock it down, roll dough through extra seven grain mix if you so desire
Shape dough into a loaf and place it into baking tin, set aside for another 30 minutes to prove again
Preheat oven in the meanwhile to 220 degrees (fan forced)
When dough has finished rising for the second time spray with water in place in preheated oven and bake for 20 minutes
Turn oven down to 200 degrees and bake for a further 10 minutes
Loaves should sound hollow when cooked
Allow to cool in tin for 10 minutes before transferring to wire rack
Serve bread warm or allow to cool down completly before placing into an airtight container
Light Rye with Seven Grains
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.
Other users also liked...
- German spelt bread
- Wholemeal Spinach and Cheese Scroll - WA School Canteen Approved (Green)
- Milk loaf
- Gluten Free Pizza Dough
- Ruth’s Sourdough Rye Turkish Bread
- Black Buger Buns
- Gf cheese and onion mini breads
- brioche rolls masterchef
- Sue’s White Bread Loaf
- Low FODMAP Easy Everyday White Bread
- Wholemeal rolls
- Dutch Oven Bread (crunchy crust) *** WARNING - THIS BREAD NEEDS 12 HOURS OR OVERNIGHT TO RISE!!!