May 14, 2018
Granary Loaf with breadmaker knead
Add the following to your breadmaker:
1 tsp Yeast
375g Strong White Flour
100g Strong Wholemeal Flour
50g Dark Rye Flour
1.25 tsp Sugar
1.25 tsp Salt
25g Sunflower Oil
250g Sourdough Starter (50% flour 50% water)
250g Water
Then add the following into the separate dispenser:
125g 5 Seed Blend
I prefer only to knead and rest in the breadmaker and shape and bake outside of the machine. Therefore, set for a 'dough' recipe with additions (typically a 2hr 20min cycle).
Once finished, shape into a single loaf, no further resting is required and bake at 230 degrees C for 36 minutes.
