- 400 g Sourdough Leaven, (See tip)
- 600 g rye, spelt or baker's flour
- 400 g warm water
- 30 g olive oil
- 3 tsp salt
Place all ingredients into TM bowl. Mix for 10s on speed 5.
Place dial on and knead for 6 minutes .
Grease and line a bread tin.
Scrape dough into bread tin and leave to prove for at least 9 hours.
I usually leave mine in a cold oven over night until it is almost to the top of the tin to bake in the morning.
Preheat oven to 200C.
Bake at 200C for 45 minutes or until bread sounds hollow when tapped on the bottom of the loaf.
Tip out of the tin and cool on a cooling rack.
Leave to cool for at least 30 minutes before slicing.
Accessories you need
You can make a 3/4 or 1/2 batch to bake in a loaf pan if you dont have a large bread tin. Adjust the baking time accordingly: Aprox 30-35 minutes.
View my other recipes to make your Sourdough Starter / Leaven
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...
- SkyEats Easiyo CoYo - Coconut Yoghurt
- Sticky Date Lamb Shanks
- SkyEats Sourdough Starter & Leaven
- Decadent Strawberry Upside Down Cake - Paleo, Grain Free, Sugar Free
- Paleo Cinnamon Macadamia Donuts
- SkyEats Paleo Grain-free Seed Hamburger / Jumbo / Sandwich Bread Rolls
- Paleo Chewy Choc-Chip Cookies ; Nut Gluten & Egg Free
- Kiwifruit Chicken Korma Curry
- THAI STYLE PINEAPPLE FRIED RICE
- Keto Ice Cream
- Raspberry and Chocolate Cheesecake Brownie
- Kick-ass Cheddar Cheese and Jalapeño Biscuits
- Eggless edible cookie dough
- Meringue Cupcakes "skuimpies"
- Hunker Begendi
- Creamy Bacon & Pesto Pasta Sauce
- CRUMBLE CAKE WITH CUSTARD AND FRUIT (STREUSELKUCHEN)
- Healthy chocolate coconut slice
- Nut free Muesli Bars
- Sugar Cookie Dough