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114 Dark mixed wheatgrain bread Makes one 20-slice loaf | Preparation time: 140 minutes Ingredients For the dough: 350 g wholemeal flour 150 g rye flour 7 g dried yeast 2½ tsp. salt 300 ml water | cold 1 tsp. honey 50 ml oil For sprinkling: 1 tbsp. wholemeal flour For the tin: 1 tbsp. butter Accessories: Loaf tin, 25 cm long Rack Preparation Mix together the flour, dried yeast and salt. Add the water, honey and oil and knead for 6–7 minutes until you have a smooth dough. Shape the dough into a ball and place it in the oven in an uncovered bowl. Prove according to the settings in proving phase 1. Grease the loaf tin. Lightly knead the dough, shape into a roll measuring approx. 23 cm in length and place in the loaf tin. Score it several times lengthways, then crosswise to a depth of 1 cm, creating a pattern of small squares. Dust with flour. Automatic programme: Start the Automatic programme and then place the bread dough in the oven. Manual: Prove the dough using the settings indicated for proving phase 2. Place the bread in the oven and bake. Settings for proving yeast dough Proving phase 1 Special applications | Prove yeast dough | Prove for 45 minutes Proving phase 2 Special applications | Prove yeast dough | Prove for 15 minutes Automatic programme for baking bread Bread | Dark mixed grain bread Programme duration: 92 minutes Manual Oven functions: Moisture Plus + Conventional Temperature: 190–200 °C Booster: On Pre-heat: Off Crisp function: On after 15 minutes Number/Type of bursts of steam: 2 bursts of steam/Time-controlled, first after 1 minute, second after 8 minutes Duration: 55–65 minutes Shelf level: 2 [1] (1)