Note: The serves indicated refer to the number of 1kg loaves that will be made from the quantities listed. I.E. 10 serves = 10x 1kg loaf. Each loaf can be sliced into approximately 16 slices.
Pre-ferment
Dissolve yeast in water
Mix together the flour, water and yeast
Cover and leave at room temperature overnight
Soaker
Mix together the kibbled wheat and kibbled rye
Pour boiling water over grains
Cover and leave overnight at room temperature
Dough
Mix together; rye flour, wholemeal and white flour with water, pre-ferment and soaker
Knead to a soft dough
Cover and allow to rise to double in size
Knock the dough down
Divide into 1kg portions
Shape into loaves
Place in greased loaf tins or on a greased baking tray
Allow to rise again until nearly doubled in size again
Baking
Heat oven to 180C
Place a tray in bottom of oven with approximately 1 cup of water in it (this will let off steam which gives extra lift to the bread and will create a nicer crust)
Bake loaves for approximately 40 minutes or until golden brown and when tapped on the bottom sound hollow
Remove from tins and allow to cool on a wire rack
Pre-ferment
125 ml
water
2 g
dry yeast
125 g
white wheat flour
Soaker
50 g
kibbled rye
50 g
kibbled wheat
100 ml
boiling water
Final Dough
125 g
whole rye flour
125 g
whole wheat flour
125 g
white wheat flour
175 ml
water
Per serve
Energy
496kJ
Total Fat
0.7g
Saturated Fat
0.1g
Total Carbohydrate
24.1g
Sugars
0.1g
Dietary Fibre
3.5g
Sodium
1mg
Method
Note: The serves indicated refer to the number of 1kg loaves that will be made from the quantities listed. I.E. 10 serves = 10x 1kg loaf. Each loaf can be sliced into approximately 16 slices.
Pre-ferment
Dissolve yeast in water
Mix together the flour, water and yeast
Cover and leave at room temperature overnight
Soaker
Mix together the kibbled wheat and kibbled rye
Pour boiling water over grains
Cover and leave overnight at room temperature
Dough
Mix together; rye flour, wholemeal and white flour with water, pre-ferment and soaker
Knead to a soft dough
Cover and allow to rise to double in size
Knock the dough down
Divide into 1kg portions
Shape into loaves
Place in greased loaf tins or on a greased baking tray
Allow to rise again until nearly doubled in size again
Baking
Heat oven to 180C
Place a tray in bottom of oven with approximately 1 cup of water in it (this will let off steam which gives extra lift to the bread and will create a nicer crust)
Bake loaves for approximately 40 minutes or until golden brown and when tapped on the bottom sound hollow
Remove from tins and allow to cool on a wire rack
Method
Note: The serves indicated refer to the number of 1kg loaves that will be made from the quantities listed. I.E. 10 serves = 10x 1kg loaf. Each loaf can be sliced into approximately 16 slices.
Pre-ferment
Dissolve yeast in water
Mix together the flour, water and yeast
Cover and leave at room temperature overnight
Soaker
Mix together the kibbled wheat and kibbled rye
Pour boiling water over grains
Cover and leave overnight at room temperature
Dough
Mix together; rye flour, wholemeal and white flour with water, pre-ferment and soaker
Knead to a soft dough
Cover and allow to rise to double in size
Knock the dough down
Divide into 1kg portions
Shape into loaves
Place in greased loaf tins or on a greased baking tray
Allow to rise again until nearly doubled in size again
Baking
Heat oven to 180C
Place a tray in bottom of oven with approximately 1 cup of water in it (this will let off steam which gives extra lift to the bread and will create a nicer crust)
Bake loaves for approximately 40 minutes or until golden brown and when tapped on the bottom sound hollow
