Rye flour provides a bitter taste to the bread, it has a special type of starch: the pentosanas, which provide more viscosity to the dough, forming a gel in the mass of water and flour.
Rye bread is much more durable, the texture of the crumb is different to other breads, it is much more compact and dense.
Therefore the rye bread is more satisfying than another type of bread.
- 60 gr. oat flakes
- 100 gr. wholemeal rye flour
- 150 ml. Water
- 10 gr. Bakery fresh yeast
- 10 ml extra virgin olive oil
Place all the ingredients in the thermomix bowl, set for 10 seconds, speed 6.
Clean the ingredients off the walls of the bowl, set for 2 minutes at turbo speed.
Let the dough to rest in the bowl for one hour, or until it has doubled in size.
- 360 gr of water
- 100 gr of strength flour
- 400 gr of whole spelled flour
- 2 teaspoons of pink salt from the Himalayas
- 40 gr of raw pumpkin seeds, unroasted
- 40 gr of raw sunflower seeds, unroasted
Once the dough has doubled its size, add the rest of the ingredients, except the pipes.
Mix for a few seconds / speed 6.
Then add the pipes, knead for 3 minutes / turbo speed.
Take out the dough from the bowl to let it rest for 2 hours.
Bake it in the oven at 180ºC giving it a loaf shape.
I prefer to bake it in the bread machine, because I wanted to shape it into bread slices, setting to bread-mold program.
This type of bread is ideal for preparing sandwiches, or cold canapés with vegetables and a dressing of mayonnaise sauce, avocado, mustard, etc ..