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
Acknowledgement
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
Copyright © 2025 Megan Radaich. All rights reserved.
Except as permitted under the Australian Copyright Act of 1968, no other part of this website may be reproduced or utilised in any form by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system without written permission from the author. Disclaimer
Except as permitted under the Australian Copyright Act of 1968, no other part of this website may be reproduced or utilised in any form by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system without written permission from the author. Disclaimer