Recipes

Barossa Sourdough Rye Bread Mix

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
600g Laucke Barossa Sour Dough Rye Bread Mix 4 cups
5g Yeast 1-1/3 tsp
400g Water 1.6 cups
6g Butter/Margarine (optional) 0.4 tbsp

Method

  1. Use your bread machine or a suitable mixer to mix ingredients and knead the dough, or alternatively knead by hand. If by hand ensure the dough becomes smooth and elastic with thorough kneading. This may take 15 to 20 minutes.
  2. Transfer the dough to a bench top and round the dough into a single or multiple balls. You may require oil or dusting flour to avoid sticking. Allow the dough to relax for about 10 minutes and then gently knead and reshape to the desired shape. Keep the dough pieces warm or they will require extra time to rise. Place the moulded dough on a pre-greased tray, leaving enough room for expansion. Appearance is enhanced if any seam or ragged surface is turned to the bottom. Place the tray in a humid draught free environment.
  3. Place the tray or tins in the oven at 210°C Conventional or 190°C Fan Forced for 15 to 20 minutes until baked. If making larger loaves then bake for up to 45 minutes until baked to your satisfaction.

Helpful Hints

  • Tepid water will help your dough to rise
  • If adding butter, oil or margarine, reduce the equivalent amount of water.
  • The amount of water suggested should give soft, sticky, smooth dough that can be readily handled by hand after thorough kneading in a machine, and a rest. If the dough is too tight, add more water. If too sticky to handle, add some more bread mix or Laucke Wallaby Flour.

There are other formulations for producing a wide range of bread products including sweet yeast on the website..

  • Specialty Breads
  • 1 loaf
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