Ingredients
Group 1
Ingredient
KG
Weight (%)
Flour
3.300
100
Wholemeal Flour
1.650
50
Brown Sugar
0.650
19.7
BAKELS INSTANT ACTIVE YEAST
0.130
3.9
Water (variable)
3.400
103
BAKELS NATIVE AMERICAN RYE BREAD BASE
1.650
50
Total Weight: 10.780
Method
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.
Additional Information
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.
Ingredients
Group 1
Ingredient
KG
Weight (%)
Flour
3.300
100
Wholemeal Flour
1.650
50
Brown Sugar
0.650
19.7
BAKELS INSTANT ACTIVE YEAST
0.130
3.9
Water (variable)
3.400
103
BAKELS NATIVE AMERICAN RYE BREAD BASE
1.650
50
Total Weight: 10.780
Method
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.
Additional Information
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.
Ingredients
Group 1
Ingredient
KG
Weight (%)
Flour
3.300
100
Wholemeal Flour
1.650
50
Brown Sugar
0.650
19.7
BAKELS INSTANT ACTIVE YEAST
0.130
3.9
Water (variable)
3.400
103
BAKELS NATIVE AMERICAN RYE BREAD BASE
1.650
50
Total Weight: 10.780
Method
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.
Additional Information
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.
Ingredients
Group 1
Ingredient
KG
Weight (%)
Flour
3.300
100
Wholemeal Flour
1.650
50
Brown Sugar
0.650
19.7
BAKELS INSTANT ACTIVE YEAST
0.130
3.9
Water (variable)
3.400
103
BAKELS NATIVE AMERICAN RYE BREAD BASE
1.650
50
Total Weight: 10.780
Method
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.
Additional Information
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.
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