Miele H 6780 BP2 Product Manual - Page 84
Rye Bread, Ingredients for preferment, Ingredients for final dough, Method, Settings
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Gourmet Center Rye Bread Yields: 2 Loaves Ingredients for preferment 1 cup + 2 T (5.6 oz) Bread Flour 3/4 cup (5.4 oz) Water 1/8 t (0.02 oz) Instant Yeas 3/4 t (0.2 oz) Salt Ingredients for final dough 2 3/4 cup (14 oz) Bread Flour 2 1/2 cups + 1 T (11 oz) Medium Rye Flour 1 3/4 cups (14 oz) Water 1 1/2 t (0.2 oz) Instant Yeast 1 1/2 t (0.375 oz) Salt 1 1/2 t (0.2 oz) Caraway Seeds Preferment (from above) Method In the bowl of a stand up mixer, mix all the dry ingredients for the preferment together. Then add the 5.4 ounces of lukewarm water. Mix until thoroughly incorporated. Cover with plastic wrap and let rise for 1 hour or up to 15 hours at room temperature. Mix all the dry ingredients for the final dough together except for the caraway seeds. Add dry ingredients to preferment. With the paddle attachment slowly drizzle in the 14 ounces of lukewarm water. Switch to a dough hook. Knead for about 6 minutes. In the last 2 minutes add in caraway seeds. Remove dough from bowl and shape into a ball. Cover the dough and proof for 1 1/2 hours. Divide dough in half. Shape into loafs. Start by making a rectangle about the length of the tea loaf pan and about 6 inches wide. With the wider side facing you, start with the edge closest to you. Roll the dough over itself by a third and seal tightly with your hand. Do this two more times until you have a log. Pinch and seal off the bottom and the sides. Place into ceramic tea loaf pans. Cover and let rest for 35 minutes. Place into oven and select the MasterChef Plus program for Rye Bread. Follow the directions in the display. Settings Gourmet Center \ MasterChef plus \ Bread \ Rye Bread Level: see display Program duration: approx. 70 minutes 84