Mixed rye bread

Mixed rye bread

Mixed rye bread

Mixed rye bread

Mixed rye bread

Prep Time 2 hrs 20 mins
Course BREAD
Servings 20


  • 1 Loaf tin, 25 cm long
  • 1 Rack


For the dough

  • 21 g fresh yeast
  • 1 tbsp barley malt extract
  • 350 ml water | cold
  • 350 g rye flour
  • 170 g plain white flour
  • 2 1/2 tsp salt
  • 75 g liquid sourdough

For the loaf tin

  • 1 tbsp butter


  • Stir the yeast and barley malt extractinto the water to dissolve it. Add to theflour, salt and sourdough and knead for3–4 minutes to form a smooth dough
  • Place the dough in the oven in anuncovered bowl. Prove according to thesettings in proving phase 1.
  • Grease the loaf tin. Lightly work thedough with a rubber spatula andtransfer it to the loaf tin. Level the topwith a wet rubber spatula.
  • Prove according to the settings inproving phase 2.
  • Start the Automatic programme or preheat the oven.
  • Then bake the bread.


Settings for
proving yeast dough
Proving phase 1
Special applications | Prove yeast
dough | Prove for 45 minutes
Proving phase 2
Oven functions: Conventional Heat
Temperature: 30 °C
Proving time: 15 minutes
Automatic program
for baking bread
Bread | Mixed rye bread
Programme duration:
69 [67] (69) minutes
Oven functions: Moisture Plus +
Temperature: 220 °C, 190 °C after
15 minutes
Booster: On
Pre-heat: On
Crisp function: after 15 minutes On
Number/Type of bursts of steam:
2 bursts of steam/Time-controlled, first
after 1 minute,
second after 7 minutes
Duration: 55–65 minutes
Shelf level: 2 [1] (1)
Useful tip
You can also use honey or molasses
instead of barley malt extract.
Keyword Miele Moisture Plus The Cookbook, Mixed rye bread
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