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Recipe
Sweet yeast
dough
Full-flavoured
rye sourdough
26.5 Mixing
When mixing, combine more than two food components.
Liquid dough
The automatic programme is especially suitable for liquid dough (batter). Take
note of the recommended settings for liquid dough.
Notes
¡ Process max. 2000 g dough at the same time.
¡ Process min. 500 g dough at the same time.
Ingredients
¡ 500 g wheat flour
¡ 100 g sugar
¡ 7 g dried yeast
¡ 1 pinch of salt
¡ 100 g soft butter
¡ 2 eggs
¡ 150 ml milk at room tem-
perature
Sourdough starter:
¡ 50 g sourdough, from a
baker's or ready-made
sourdough
¡ 300 g rye flour, type 1150
¡ 300 ml lukewarm water
Bread dough:
¡ 300 g rye flour, type 1150
¡ 250 g wheat flour, type 405
or type 550
¡ 2 tbsp ground bread spice
¡ 2 tbsp dried yeast
¡ 1 tbsp honey
¡ 20 g salt
¡ 200 ml lukewarm water
Processing
¡ Select the automatic pro-
gramme Dough programme
2: Soft dough.
¡ Follow the instructions on
the display.
Preparation:
¡ To let the sourdough prove,
on the day before add the
sourdough to a bowl with
the rye flour and the luke-
warm water and stir.
¡ Leave the sourdough to
stand in a warm place for
24 hours.
¡ On the next day take 50 g
of the sourdough mixture
and store it to make bread
at a later date.
Preparation:
¡ Select the automatic pro-
gramme Dough programme
2: Soft dough.
¡ Follow the instructions on
the display.
Here's how en
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