Ingredients
90 g of whole grain rye flour
65 g of bread-making wheat flour
4 g salt
60 ml of buttermilk
2 g of fresh yeast
4 ml of honey
15 g of toasted wheat bran
Así puedes prepararlo
PRE-PREPARATION:
1) Pour the flakes onto a baking tray
2) Place the tray with the wheat bran in the oven for 5 minutes at 180ºC
3) Cool before using.
Would you like to make your own pre-ferment?
1. Mix 50 g of whole grain rye flour and 50 g of buttermilk with the yeast.
2. Leave the mix to stand covered with a cloth or in a enclosed bowl for 90 minutes or overnight in the refrigerator.
INSTRUCTIONS
1. KNEADING
Place all ingredients (if already prepared, also includes the pre-ferment), in the Lékué Breadmaker and hand mix until it is a smooth dough. (Optionally you can use the help of a food processor for this step). It will form a single ball, cover with a cloth and let it stand for 20 minutes.
2. FORMING THE BUNS
After 20 minutes, divide the dough into 9 32-g pieces. Give them a slightly elongated shape, cover them with sesame seeds and place them inside the Lékué mould. Once you have all the dough in the mould, make sure you cover the entire length of the mould using your fingers and cover with a cloth.
3. RISING
Let the dough prove until doubled in volume (about 1 hour depending on the room temperature). At the same time, turn the oven on to 200°C (both top and bottom heat and fan) and place the rack in middle of the oven. It is important to remove any tray that might be in the oven and which could prevent proper air circulation.
4. COOKING
Once the oven is preheated to 200°C. place the Lékué mould on the oven rack Bake the loaves for about 15 minutes. With the help of mitt so as to ensure you don't get burnt, remove the rack with the bread pan from the oven. Take the loaves out of the moulds and put them directly on the rack on the kitchen counter, so they can cool. Wait a few minutes... and they will be ready to try!
