- 415 grams water, Divided
- 20 grams fresh yeast
- 65 grams treacle
- 225 grams rye flour, (dark or light)
- 375 grams bakers flour
- 40 grams milk powder
- 10 grams salt
- 30 grams olive oil
2h 55minPreparation 2h 20minBaking/Cooking
8Recipe 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!
Combine 200g Water, Yeast and Treacle, 2 Minutes, 37C, Speed 2.
Rest 5 Minutes
Add Bakers Flour, Rye flour, Olive Oil, Salt & Milk Powder & remaining water.
Knead 10 Minutes
1st RiseRemove to an oiled bowl cover and place in a warm place. 60 Minutes
Shape or put in loaf tin
2nd Rise 60 Minutes
Bake preheat oven 220C (F/F 200C), 30 Minutes.
Remove from loaf tin if using one.
Return to oven for further 5 Minutes to crisp up base.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.
We use Australian tablespoons and cups:
1 teaspoon equals 5 ml;
1 tablespoon equals 20 ml;
1 cup equals 250 ml.
All herbs are fresh (unless specified) and cups are lightly packed.
All vegetables are medium size and peeled, unless specified.
All eggs are 55-60 g, unless specified.
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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