Rye Mixed Bread

Name: Rye Mixed Bread
Prep time: 20 min
Cook time: 130 min
Total time: 150 min
Ingredients: 100 g Rye flour (1150); 150 g Spelt flour (1050); 500 g Spelt flour (630) or Wheat flour (405); 500 ml Water (lukewarm); 1 TL Sugar beet syrup; 10 g Fresh yeast; 3 TI Salt; 2 TI Sourdough extract (powder)

Bread and Rolls

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Cook Time

2 h 30 min

Difficulty

Medium

Prep Time

20 Min

Description

This rye mixed bread from the Thermomix® is a hearty bread with rye flour and spelt flour. Sugar beet syrup and sourdough extract give it a special note. The preparation takes a total of 150 minutes, with the active working time being only 20 minutes. The recipe is ideal for breakfast or as a side dish to the main course. It is suitable for anyone who likes to bake their own bread.

Ingredients (8 ingredients)

100 g Rye flour (1150)
150 g Spelt flour (1050)
500 g Spelt flour (630) or Wheat flour (405)
500 ml Water (lukewarm)
1 TL Sugar beet syrup
10 g Fresh yeast
3 TI Salt
2 TI Sourdough extract (powder)

Preparation (4 steps)

Add ingredients to the mixing bowl

Add 100 g rye flour (1150), 150 g spelt flour (1050), 500 g spelt flour (630) or wheat flour (405), 500 ml lukewarm water, 1 teaspoon sugar beet syrup, 10 g fresh yeast, 3 teaspoons salt and 2 teaspoons sourdough extract to the mixing bowl.

Knead dough

Thermomix® Setting

5 min/Kneading speed

Knead all ingredients for 5 minutes on the kneading setting.

5 min

Let the dough rest

Thermomix® Setting

1 Std./99°F/Speed 1 99°F

Let the dough rest covered for about 1 hour at 37°C until it has approximately doubled in size.

1 Std.

Shape and bake the dough

Fold the dough several times and shape it into a loaf of bread. Then sprinkle with flour and cut it a little. Preheat the oven to 250 degrees. Bake in the Ofenmeister or Romertopf with the lid closed for about 60 minutes.