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Rye bread


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Ingredients

rye poolish and bread

  • 250 g whole rye grains
  • 350 g lukewarm/tepid water
  • 250 g bakers flour
  • 2 tsp Yeast
  • 1 tsp salt
  • 20 g EVOO (extra virgin olive oil)
  • flour for dusting
  • 100 g extra tepid water
  • 6
    16h 40min
    Preparation 16h 0min
    Baking/Cooking
  • 7
    advanced
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    poolish
  1. TO PREPARE POOLISH:

    1. add the rye grains to the TM bowl and grind for 2min/speed9

    2. add the lukewarm water and a pinch of yeast, and mix for 30sec/speed2. (It does not become gluey like poolish for ciabatta!)

    3. warm the ThermoServer with hot water, empty and place the mixture from TM bowl into ThermoServer, wrap in a towel and leave to ferment for 16-20 hours.

  2. TO PREPARE BREAD:

    1. once poolish is full of bubbles (after 16-20hrs), return to the TM bowl

    2. add the bakers flour, yeast, EVOO and salt.

    3. Closed lid/Dough mode/1 min

    4. dough should be very soft and if too firm, add up to 100ml of tepid water to mixture.

    5. Closed lid/Dough mode/2min

    6. place in a well flowered large baking dish, sprinkle with flour and place well oiled ThermoMat over dish. Leave to rise in a warm area for 2.5 hours.

    7. Carefully lift and fold dough into the middle, first from one side, then the other, carefully shaping into loaf shape preferred.

    8. leave to rise for another 20-30 minutes. Pre-heat oven to 220C and place small dish with water into the bottom of the oven.

    9. bake for 30-40 minutes or until bread sounds hollow to tap.

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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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Comments

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  • Any idea how I could make

    Submitted by Jillycoo on 2. December 2013 - 23:00.

    Any idea how I could make this into pure rye bread?  I'm wheat-free and can't have the bakers flour!

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  • Made this yesterday, very

    Submitted by mixingminx on 28. November 2013 - 12:23.

    Made this yesterday, very nice.

    Nice to have an alternative to wheat.

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  • Cooking as I type, looks and

    Submitted by Not Martha Stewart on 19. November 2012 - 19:56.

    Cooking as I type, looks and smells fantastic.

     

    Almost Martha 

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  • I used tap water, but I guess

    Submitted by K_E_M on 8. November 2012 - 14:41.

    I used tap water, but I guess filtered water would be better!  And yes, this is a free formed loaf.  Dough is very sticky, so make sure to flour hands well when shaping or use a "baker's helper".  Shaping can be a bit tricky, so you could just put the dough in a pan, but I like the rustic free form look. Good luck!!

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  • I am definitely going to try

    Submitted by Panoukla on 7. November 2012 - 20:47.

    I am definitely going to try this bread. One question,is it best to use bottled water as with sour dough starter which can be killed by the chlorine in tap water? Also is this loaf free formed or baked in a tin. 

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