• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Sponge (3 hours at room temperature)
  • 700g bread flour
  • 6g instant active dry yeast
  • 406g cold water
  • Dough
  • 150g bread flour
  • 50g rye flour
  • 50g wheat bran
  • 7g instant active dry yeast
  • 20g salt
  • 15g bread improver(format V2000)
  • 20g Anchor butter (unsalted)
  • 250g cold water


  1. To prepare the sponge, mix flour, yeast and water together on slow speed for 5 minutes.
  2. Ferment for 3 hours until dough is about 3 times the original size.
  3. Place sponge together with the rest of the ingredients into a mixing bowl.
  4. Mix on slow speed for 2 minutes and medium speed for 12 - 15 minutes until dough is fully developed.
  5. Rest the dough for 10 minutes and scale 4 pieces at 425g each.
  6. Mould round and leave on floured bench for 10 minutes.
  7. Mould into round or oval shape and dust the surface with rye flour.
  8. Prove for 1 hour to 1 1/2 hours until dough doubles in size and make several cuts on the surface.
  9. Set in oven with steam at 230°C for 25 minutes. (Remove steam after 20 minutes.)

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