FOOD PRESERVING: RYE BREAD

RYE BREAD - PLOUGHMAN'S

A dark rye loaf made from rye flour, wholemeal flour and toasted malt. With a soft crumb, crunchy crust and high in fibre, this bread had a pleasant flavour and was well received in the lunchboxes. Definitely a family favourite served alongside a platter of cheese and pickled vegetables!

Panasonic/Sunbeam Breadmakers
320g water
500g Ploughman's Rye Breadmix
1 teaspoon natural bread improver (optional)
1 sachet yeast

Other Breadmakers
300g water
500g Ploughman's Breadmix
1 teaspoon natural bread improver (optional)
1 sachet yeast

Method:
1. French/Wholemeal Setting (3-4 hours).
2. Add ingredients in order (water first, yeast last).
3. Sprinkle dough with sunflower seeds, sesame seeds, linseed, pumpkin seeds and poppy seeds for topping at the prompt (optional).

BREAD-MAKING SUPPLIES:
All About Bread
95 Wanneroo Road, Greenwood WA 6024
www.allaboutbread.com.au

Acknowledgement

Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.

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RYE BREAD - PLOUGHMAN'S