Breaking News
You are here: Home » Breads » RAY FLOUR BREAD (WITH THERMOMIX)


This bread has a very crispy crust. It can be frozen and does not lose its flavor.
You can also make small breads and sprinkle with flaxseed, sesame seeds or poppy seeds.




-250 g flour
-500 g rye flour
-40 g backer yeast
-2 Tsp salt
-250 g water
-120 ml milk
-125 ml water
-100 g cane sugar




1. Screen the flour seven,put into the mixing bowl and mix for 1 minute /speed 3, reserve
2. Put 125 ml water and sugar into the mixing bowl, cook for 7 minutes / 100 ° /speed 2, cool and reserve
3. Put 250 ml water, 120 ml milk and salt into the mixing bowl, cook for 4 minutes / 37 ° /speed 3
4.  Add backer yeast, mix for 40 seconds /speed 3
5. Knead, add the flour spoon by spoon, then add the milk, then slowly add the syrup
6. Put dough into a mold and let it rest for 24 hours in a warm place (no draft)
7. Put the dough into the mixing bowl, knead for 5 minutes 
8. Divide the dough into two equal parts and make breads, place on a baking sheet lined with parchment paper,  sprinkle a little bit of flour on the surface of the breads, cut with a knife, leave rest for 1 ore 2 hours
9. Preheat oven at 190 °
10. Bake the  breads for 35 minutes at 190° , cool and serve


Copyright by: Claudia Luisa Debelius Kinsey *.
(La Coruña)


Print Friendly, PDF & Email


About Thermoclub

Leave a Reply

Your email address will not be published. Required fields are marked *


Optionally add an image (JPEG only)