Steamed seeded bread
- Pour the wheat and rye grains into the blender jug and, with the measuring beaker in place, chop for 1 minute/speed setting 10. Use the spatula to scrape the flour down the inside of the blender jug and repeat the process twice. Decant the flour and sieve half the flour into a separate bowl.
- Pour 250 ml lukewarm water into the blender jug with the sugar and the crumbled the yeast. Then, with the measuring beaker in place, warm the mixture up for 3 minutes/speed setting 1/37 °C.
- Add the sieved flour, the olive oil and the salt and, with the measuring beaker in place, knead with the knead button/2 minutes.
- Add the coarse flour and, with the measuring beaker in place, knead again with the reverse button/3 minutes/speed setting 1.
- Grease a loaf tin and pour the dough into it. Cover and allow the dough to rise in a warm place for 1 hour. Clean the blender jug.
- Wrap the tin in cling film and poke 12 holes into the cling film using a small, pointed knife. Pour 1.25 litres of water into the blender jug, put the tin in the deep steamer basket, close, and attach the steamer attachment to the blender jug.
- Steam the bread with the steamer button/1 hour. Once the time has elapsed, remove the cling film, turn the bread out of the tin and allow to cool completely.
We recommend keeping the bread in a freezer bag to ensure that it doesn’t dry out too quickly.
Another easy tip is to slice the bread and freeze it in portions, to be thawed out when required.
Bon appétit with Monsieur Cuisine