750g T55 bread flour
200g-wholewheat flour
100g-rye flour
50g sugar
20g salt
100g butter
15g dried yeast
30g malt extract
380ml water
350g yogurt or buttermilk
Scale at 80g
Place all the flour into a machine bowl with the salt, malt extract and butter. Leave for 5-8 minutes before placing the yeast and sugar into a jug together and leave for 5 minutes.
Add the buttermilk and yeasted water, turning the speed up to medium and mix for 6-8 minutes.
Turn to a high speed for four minutes and then turn out and knead for 5 minutes. Leave to prove in a warm place. Prove for approx 90 minutes, then knock back, cutting to 80g weight pieces.
Shape and place on a floured tray. Prove for approx 60-80 minutes, then egg wash with a yolk wash and sprinkle with plenty of sesame seeds.
Bake at 200c for 10-12 minutes, then cool on a wire rack.
750g T55 bread flour
200g-wholewheat flour
100g-rye flour
50g sugar
20g salt
100g butter
15g dried yeast
30g malt extract
380ml water
350g yogurt or buttermilk
Scale at 80g
Place all the flour into a machine bowl with the salt, malt extract and butter. Leave for 5-8 minutes before placing the yeast and sugar into a jug together and leave for 5 minutes.
Add the buttermilk and yeasted water, turning the speed up to medium and mix for 6-8 minutes.
Turn to a high speed for four minutes and then turn out and knead for 5 minutes. Leave to prove in a warm place. Prove for approx 90 minutes, then knock back, cutting to 80g weight pieces.
Shape and place on a floured tray. Prove for approx 60-80 minutes, then egg wash with a yolk wash and sprinkle with plenty of sesame seeds.
Bake at 200c for 10-12 minutes, then cool on a wire rack.
We use cookies to understand how you use our website and to improve your experience. To learn more about our use of cookies and our approach to data privacy, please see our privacy policy. By continuing to use our website, you accept our use of cookies.
