BAKELS NATURAL NATIVE AMERICAN RYE BREAD

Group 1
Ingredient
KG
%
Flour
3.300
100.00
Wholemeal Flour
1.650
50.00
Brown Sugar
0.650
19.70
BAKELS INSTANT ACTIVE YEAST
0.130
3.90
Water (variable)
3.400
103.00
BAKELS NATIVE AMERICAN RYE BREAD BASE
1.650
50.00
Total Weight: 10.780

No time dough Place all ingredients into mixing bowl and develop thoroughly. Final dough temperature 31¡C. Allow to recover 5-10 minutes. Divide and mould as desired. Allow a further 5 minutes bench time before final moulding. Final proof time approximately 50 minutes. Bake at 190¡C for approximately 30 minutes.

When using Fino Meal Base substitute Wholemeal flour with 0.5 kg of Fino Meal Base and increase the White Flour to 4.55 kg.

Category

Category

Bread & Rolls - Wholemeal & Wheatmeal, Ryemeal Breads and Rolls

Finished Product

Finished Product

21.5 Cobs scaled at 500 g.

Back to top

Head Office

421-429 Church Street East Penrose 1061 Auckland