Rye bread

Prepare the dough 

Measure out the water and yeast into a bowl, then place in the X BO and start the special programme ‘prove dough’ (40° for 15 min.). In the meantime, weigh out the flour, salt, seasoning and spelt sourdough and knead together. Take the yeast and water mixture out of the X BO and add to the other ingredients. Knead with a dough hook in the food processor for 8 to 10 minutes until the dough is nice and smooth. 

Leave the dough to rest 

Cover the dough with a cloth and leave to rest for 30 minutes. Dust the proving basket with flour and place the dough inside it once the resting time is up. Place the basket on the oven rack. If you do not have a proving basket, the dough can be shaped into a round loaf and placed directly on the oven rack. Prove the dough for a further 30 minutes at 35° using the corresponding special programme. 

Bake the rye bread 

Take the dough out of the X BO and tip it out of the basket (if you've used one) onto the universal tray. Dust the dough with plenty of flour. Start the automatic programme “Rye bread” and allow the X BO to preheat. Bake the bread starting at 200°/0% humidity for 10 min. Add a 35 ml burst of steam after 1 min. Then bake at 170°/0% for 40 min., adding three 35 ml bursts of steam after 2, 6 and 32 min. Cool for 1–2 hours before slicing. 

Pro tip 

For perfect results, the bread should be dusted with plenty of flour before baking. The steam will then give it a crispy crust. The bread should cool for at least 2 hours before slicing.