RYE BREAD - SOURDOUGH

A light, slightly tangy sourdough rye loaf, featuring a thin crunchy crust and soft crumb. Great volume and delicious fresh or toasted!
  
Panasonic/Sunbeam Breadmakers
340g water   
500g Sourdough Rye Breadmix
1 teaspoon natural bread improver (optional)
1 sachet yeast
   
Other Breadmakers
320g water
500g Sourdough Rye Breadmix
1 teaspoon natural bread improver (optional)
1 sachet yeast
        
Method:
1. French/Wholemeal Setting (3-4 hours).
2. Add ingredients in order (water first, yeast last).
3. Sprinkle dough with flour or semolina for topping at the prompt (optional).
    
BREAD-MAKING SUPPLIES: 
All About Bread
95 Wanneroo Road, Greenwood  WA  6024
www.allaboutbread.com.au

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