We put leaven into a vessel, add water and mix it a little with a wooden spatula. Next, we add flour and other ingredients. Rye flour is sticky and it is difficult to mix, therefore we help the blades with a spatula. If we have enough time, we let the dough rise for about 2 – 2 ½ hours, at 27 – 30 °C. After the first rising phase we mix it for about 3 minutes again and then we remove the blades. The dough aerates more and rises better then. The second rising phase should be set for 3 – 4 hours and then baking follows. If we do not interrupt rising with the second mixing, we let the dough rise for about 6 hours at 27 – 30 °C. According to the results, you can adjust temperatures, times or the amount of leaven. Baking is always the same. First we bake the bread for about 15 minutes at 160°C and next 1 ½ hour at 130 – 140 °C.
It´s easy to prepare tasty bread full of nutritions inside.
Pour water into the baking bread pan. Than add home yeast, flour, cumin, salt and oil. Set up your bread maker according the video tutorial and start programme. After kneading remove kneading paddles, add seeds and cover the pan with glass lids.
fine flour (600g), yeast (120g), water (400g), salt (7g), minced caraway (cumin) (2 tea spoons), oil (3 table spoons), seeds (sunflower, flax,...)