500g bread flours- I split it 150g rye, 200g wholemeal, 150g strong white
Olive oil, coarse sea salt and sesame seeds to brush just before baking.
Bring water, yeast and honey to tepid in TM bowl. 37° until light stops flashing sp3.
Add flours and salt and mix on dough setting for 5 minutes. MC OFF
I generally leave my dough to rise in TM bowl for the first rise if I can spare the bowl. Good reason to invest in a second TM bowl. Leave for an hour. It will be coming up to top.
You can knead again on dough setting for 1 minute or if you love the whole punching a knocking back your dough tip it out and do it by hand.
Divide and shape either into one large loaf, 2 smaller loaves, or rolls.
Set aside again for 40 minutes until doubled in size.
Preheat oven to 210°C/430°F
Brush with olive oil, seed mix and bake for 20-40 minutes depending on size of loaf or rolls.
as my regular readers will know I have not reached expert status with my sourdough- this is an understatement – it is a work in progress as I haven't yet given up. Most rye breads I have come across require a sour dour starter so I was pleased that this TM recipe from Easily cook your Own was so successful.
The taste will vary depending on the mix of flours.