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
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.
If using Compressed Yeast use 400g in above recipe.
Using bakers percentages - Percentages on white flour weight.
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.
