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Do not pre-heat your oven; dough goes into cold oven
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Weigh first four ingredients into TM5 bowl; combine for 3 minutes at 40 °C (100°F) speed 1
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Weigh rye flour, sourdough starter, salt, malt powder, fenugreek powder and water into TM5 bowl; combine for 15 seconds speed 2-5 watching through hole in the lid to ensure that the dough is pulled through the centre of the bowl
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Clean down sides of bowl with spatula
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Mix ingredients for 3 minutes at 40 °C (100°F) speed 0-4 within first 10 seconds watching through hole in the lid to ensure dough is pulled down through centre of the bowl; let dough rest inside TM5 bowl until it pushes up the lid (about 30 minutes, but check every 10 minutes so you don't have an accident as the time this takes will depend upon the temperature in your house and the season and your altitude)
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Stir dough in TM5 bowl for 30 seconds on speed 5; clean down the sides of the bowl and inside of the lid with spatula
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Weigh 50g wheat flour into TM5 bowl; stir 30 seconds on speed 4-5 watching through hole in the lid to ensure dough is pulled down through centre of the bowl, then set to knead for 1 ½ minutes
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Weigh 150g wheat flour into TM5 bowl; stir 30 seconds on speed 4-5 watching through hole in the lid to ensure dough is pulled down through centre of the bowl, then set to knead for 1 ½ minutes
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Prepare loaf pan(s) by lightly oiling each and sprinkling liberally with bread crumbs or freshly ground wheat flour; shake out remainder of crumbs or flour
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Remove dough from TM5 bowl and divide equally into loaf pans; place into cool oven (oven must not be pre-heated)
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Heat oven to 200 °C (392°F) in bake mode; set timer for one 1 hour; remove bread from oven; set on rack to cool for at least one 1 hour (bake time is the same regardless of the size of the loaves)