Rye bread from the bread maker

Ingredients for 1 servings:

• 300 ml water
• 1 shot of vinegar (large shot)
• 1 shot of oil (olive oil, large shot)
• 2 tsp sugar, brown
• 2 tsp salt
• 250 g flour (rye flour, type 1150)
• 280 g flour (wheat flour type 550)
• ½ cube of fresh yeast

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 10 minutes

can also be baked conventionally

Add the ingredients in the order listed in the general instructions (which vary depending on the bread maker). If you’re short on time and don’t feel like it, simply set the bread maker to the “normal” program and the “dark” browning setting and let the machine do its work. Be careful: depending on your environment (really!), you should check the bread maker after the first kneading. The dough should form an elastic, not too firm ball that separates from the sides and bottom of the pan. You may need to add a little water or flour. You’ll get better results if you remove the dough after the last kneading, place it in a proving basket, and place it on a heating pad (level 3) for about an hour. Cover the basket. Preheat the oven to high heat (top and bottom heat). Add the bread and bake for about 10 minutes at this temperature. Then reduce the temperature to 150°C, and after another 50 minutes, a delicious loaf of bread will be ready.