Recipes

Rye Bread

Ingredients

Weight/
Volume
Ingredients
RECIPE - FOR USE BY HAND
350 g Laucke Wallaby Bakers Type 55 Flour 2⅛ cups
150 g Rye Flour Type 100 1 cup
10 g Salt 2 tsp
5 g Wallaby Bread Improver 2 tsp
6 g Wallaby Baker's Yeast 2 tsp
20 g Canola Oil (e.g. Olive) 1½ tbsp
300 g Water (25°C) 1⅕ cups
RECIPE - FOR USE IN A BREAD MACHINE
350 g Laucke Wallaby Bakers Type 55 Flour 2⅛ cups
150 g Rye Flour Type 100 1 cup
10 g Salt 2 tsp
5 g Wallaby Bread Improver 2 tsp
3 g Wallaby Baker's Yeast - Dry 1 tsp
340 g Water 1⅓ cups

Method

  1. Method – By Hand

  2. Sift and Mix all dry ingredients together.

  3. Add oil and water, and knead into dough.

  4. Knead dough on a floured surface for 10 minutes or until the dough is smooth and elastic.

  5. Place dough in bowl, cover and allow to stand (double its size).

  6. Knock back; knead again until smooth, for about 5 minutes.

  7. Shape and place in a prepared tin.

  8. Put in a warm place to rise, until double in size.

  9. Spray lightly with water before placing in oven.

  10. BAKE – 220°C (conventional oven) for approximately 25 minutes.

  11. Method – Bread Machine

  12. Add the ingredients into the bread bowl in the order recommended by your bread machine instruction manual.

  13. Select program, longer mixing cycles generally produce better results.

  14. Press start.

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