| Volume | INGREDIENTS | |
| Large Loaf | ||
| 600 g | Barossa Sour Dough Rye Bread Mix | 4 Cups |
| 420 ml | Water (+ / – 30 ml) | 1¾ Cups |
| 4.5 g | Yeast | 1½ Tsp |
| Medium Loaf | ||
| 600 g | Barossa Sour Dough Rye Bread Mix | 4 Cups |
| 420 ml | Water (+ / – 30 ml) | 1¾ Cups |
| 3 g | Yeast | 1 Tsp |
| Lighter Medium loaf | ||
| 500 g | Barossa Sour Dough Rye Bread Mix | |
| 350 ml | Water (+ / – 25 ml) |
|
| 4.5 g | Yeast |
1½ Tsp |
| Mixer/Hand Made | ||
| 600 g | Barossa Sour Dough Rye Bread Mix | 4 Cups |
| 390 ml | Water | 1½ Cups |
| 6 g | Yeast | 2 Tsp |
Method
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BREAD BAKING IN BREAD MACHINE
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Add the ingredients into the bread bowl in order recommended by your bread machine instruction manual.
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Select program. Longer mixing cycles generally produce better results. Press Start.
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BAKING BREAD WITH A DOUGH MIXER OR BY HAND
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Blend Laucke Bread Mix and yeast in a large bowl. Add lukewarm water and mix to form dough of approximately 30°C.
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Knead the dough vigorously until it is smooth and elastic. Knead by hand for at least 10 minutes, or at least 6 minutes in a dough mixer. More kneading provides better bread. Test by stretching a small amount of dough into a rectangle: it should form a thin, translucent ‘window’ in the centre.
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To ferment (“proof”) the dough: return it to the bowl, ensuring there is room for it to rise, and cover to prevent skinning. Maintain in a warm environment until double in size (approx. 40 minutes).
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Knead lightly on a floured surface to ‘degas’ the dough. Shape as required and place in an oiled bread tin. Leave in a warm, draft free place to rise again, until at least double in size.
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Bake in a preheated oven (conventional 220°C / fan forced 200°C) for 25-30 minutes or until golden brown. For a crispier crust, spray lightly with water before placing in oven. Loaf is baked if it sounds hollow when tapped.
TIPS:
1 TIPS FOR PERFECT BREAD – In a Bread Machine
2 Bread made with the optimum amount of water will have good appearance, volume and crumb quality, and will retain its freshness.
3 If your machine has difficulty kneading the dough, or if your loaf is too small, or has a ragged top crust, then add more water in subsequent bakes.
4 If your loaf is too big with crumb that is rubbery, grey and sticky with many large holes, then reduce the water in subsequent bakes.
5 If your loaf is too large and everything else is fine, reduce the amount of yeast by up to ½ teaspoon.
6 For a heavier style of bread, reduce the yeast by ½ teaspoon or more.
7 The Medium recipes have been formulated using a whole 600 g premix packet. However, if you prefer a lighter Medium loaf, use 500 g of bread mix, 350 ml (+ / – 25 ml) water and 1½ tsp yeast.
8 Yeast Performance
9 Yeast performance can be affected by air and moisture. Reseal opened sachets or store in a small sealed container. If the yeast sachet has been open for some time, an extra ¼ tsp may be required to maintain loaf volume.
