Rye bread with poppy and linseeds
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4 rates
Preparation : 10 min
Cooking : 30 min
Total time : 6 h 40 Rest : 6 h
Equipment
Baking paper Sieve
4 people
100 g of strong bread flour
1 tsp of sugar
1 tsp of fresh baker's yeast
85 g of plain flour
320 g of light rye flour
1 tsp of salt
1 tbsp of poppy seeds
1 tbsp of flaxseeds
Associated products
Tips
For a crispy crust and a soft crumb, place a tray filled with hot water at the bottom of the oven.
RECIPE STEPS
1
For the preferment, add 100ml water, the sugar and the yeast into the metal bowl and run the programme.
- 1 tsp of sugar
- 100 g of strong bread flour
- 1 tsp of fresh baker's yeast
Expert
02:00 / 3 / 37°C
2
Pour the mixture into a bowl and cover with cling film. Leave it to rest for at least 3 hours, near heat source and protected from draughts.
Option: leave the mixture in the metal bowl and set to EXPERT programme 3 hours / speed 0 / 35°C.
3
Add the preferment into the metal bowl then add 220 ml of water and the rest of the ingredients. Run the programme.
The programme will stop after one minute.
- 1 tsp of salt
- 1 tbsp of poppy seeds
- 1 tbsp of flaxseeds
- 85 g of plain flour
- 320 g of light rye flour
Bread/Brioche
02:00 / 5 /
4
If needed, scrape down the wall of the bowl and press Auto to finish the programme.
5
Form the dough into a ball and place into a deep dish. Cover with a damp cloth and leave to rest for 2 hours at room temperature and away from draughts.
6
Preheat your oven to 240°C. Lightly knead the dough and form it into a ball. Place it onto a baking tray lined with baking paper and use a sieve to sprinkle it with flour.
7
Leave the dough to rise for 1 hour under a dry cloth, at room temperature and away from draughts.
8
Bake the bread for 30 minutes
© Ouragan 2019 © Magimix 2019
1 comment
Please advise equivalent of dry yeast to fresh yeast.