- 300g water
- 15g instant/rapid rise yeast
- 20g honey
- 500g bread flours- I split it 150g rye, 200g wholemeal, 150g strong white
- 10g salt
- 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.
...with Thermomix marmalade
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.