Recipes

Rye Bread Mix

Due to the wide range of different bread making machines now available, we have introduced a variable water rate recipe. Start your recipe with the ‘Water Target’ quantity and then, based on your results and our advice in ‘Tips for Perfect Bread – Water Quantity’, either increase or decrease the water by up to 30 ml to obtain the best results in your machine. For example, the optimum water rate for a large loaf using 600 g of bread mix in a Panasonic is 450 ml.

Rye Bread Mix

Ingredients

Weight/
Volume
Ingredients
LARGE LOAF
600 g Rye Bread Mix 4 cups
420 ml Water (+ or – 30 ml) 1¾ cups
4.5 g Yeast 1½ tsp
MEDIUM LOAF
500 g Rye Bread Mix 3½ cups
350 ml Water (+ or – 30 ml) 1⅖ cups
4½ g Yeast 1½ tsp
SMALL LOAF
400 g Rye Bread Mix 2¾ cups
280 ml Water (+ or – 30 ml) 1⅛ cups
3⅘ g Yeast 1¼ tsp
MIXER/HAND KNEADED
600 g Rye Bread mix 4 cups
390 ml Water 1½ cups
6 g Yeast 2 tsp

Method

  1. Making bread in a bread machine

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

  3. Select program. Longer mixing cycles generally produce better results. Press Start.

  4. BY DOUGH MIXER /HAND

  5. Blend Laucke Bread Mix and yeast in a large bowl. Add lukewarm water and mix to form dough of approximately 30°C.

  6. Knead the dough vigorously by hand for at least 10 minutes, or at least 6 minutes in a dough mixer, until it is smooth and elastic. More kneading provides better bread. Test by stretching a small amount of dough into a rectangle: it should form a thin, translucent ‘window’ in the centre.

  7. Dust as necessary with Laucke Wallaby Flour or Laucke Bread Mix. To “proof” the dough, return it to the bowl, ensuring there is room for it to rise, and cover to prevent skinning. Maintain in a warm environment until double in size (approximately 40 minutes).

  8. Bake in a preheated oven (conventional 220°C / fan forced 200°C/ 25-30 minutes or until golden brown. For a crispier crust, spray the dough lightly with water before placing in oven. Loaf is baked if it sounds hollow when tapped.

Helpful Hints

  • TIPS FOR PERFECT BREAD
  • Measurement
    • The accurate measurement of all ingredients is very important.
    Weight measurement using scales is best, and the
    volumetric measurement is more convenient. Use accurate scales to ascertain if your cups and spoons are providing the correct weight of water, Bread Mix and yeast.
    • A standard metric cup contains 250ml of water or 145 g of Rye Bread Mix. A standard teaspoon contains 3g of yeast.
    • Scoop the Bread Mix or yeast and lightly tap the container to settle the contents, until you achieve the target weight.
  • Water Quantity
    • Bread made with the optimum amount of water will have good appearance, volume and crumb quality, and will retain its freshness.
    • Moisture can be lost from the Bread Mix through evaporation in storage and may need to be replaced with extra water. This is a common requirement during summer.
    • Undersized loaf and a ragged top crust are signs of not enough water. Oversized loaf, rubbery and grey and sticky crumb, more holes and a fragile top crust are signs of too much water.
    • To check the correct amount of water has been added, open the bread machine lid at the start of the kneading cycle, and observe the dough slowly forming. The best indication of likely loaf quality is the time taken from the start of the kneading cycle until the dough “picks up” from the bottom of the bowl under the kneading blade.
    As a guide, the “pick up” time for Laucke Rye Bread Mix is 15 – 20 minutes. At this stage the dough ball should be sticky, soft and smooth.
    If the dough “picks up” sooner, or your machine has difficulty kneading the dough, experiment by adding up to 30 ml extra water.
    If, after the nominated “pick up” time, the dough is still sticking to the bottom of the bowl or has not formed a ball, add a heaped teaspoon or more of Bread Mix.
  • Yeast Quantity - Bread Density
    If your loaf is too large but quality is good, reduce yeast by ¼ teaspoon. For a heavier or denser style of bread, reduce yeast by up to ½ teaspoon.
  • Yeast Performance
    Yeast performance can be affected by air and moisture. Reseal opened sachets or store in a small sealed container. If the yeast sachet has been open for some time, an extra ¼ tsp may be required to maintain loaf volume.
  • Ingredients
    • Two Laucke Bread Mixes can be combined to create your own unique loaf. Recalculate the required water quantity by taking a weighted average of each.
    • More yeast and water may be required if other ingredients such as seeds and grains are added.

  • Specialty Breads
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