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104 Mixed rye bread Makes one 20-slice loaf | Preparation time: 140 minutes Ingredients 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 ½ tsp. salt 75 g liquid sourdough For the loaf tin: 1 tbsp. butter Accessories: Loaf tin, 25 cm long Rack Preparation Stir the yeast and barley malt extract into the water to dissolve it. Add to the flour, salt and sourdough and knead for 3–4 minutes to form a smooth dough. Place the dough in the oven in an uncovered bowl. Prove according to the settings in proving phase 1. Grease the loaf tin. Lightly work the dough with a rubber spatula and transfer it to the loaf tin. Level the top with a wet rubber spatula. Prove according to the settings in proving phase 2. Start the Automatic programme or pre-heat 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 programme for baking bread Bread | Mixed rye bread Programme duration: 69 [67] (69) minutes Manual Oven functions: Moisture Plus + Conventional Temperature: 220 °C, 190 °C after 15 minutes Booster: On Pre-heat: On Crisp function: On after 15 minutes 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.