Ingredients

Group 1
Ingredient
KG
Weight (%)
COUNTRY OVEN KIBBLED RYE MIX
1.600
67
Water
1.400
58
Total Weight: 3.000
Group 2
Ingredient
KG
Weight (%)
Flour
2.400
100
BAKELS INSTANT ACTIVE YEAST
0.040
1.7
Water
1.200
50
Total Weight: 3.640
Group 4
Ingredient
KG
Weight (%)
Sultanas
0.500
21
Currants
0.500
21
Cherries (chopped)
0.200
8.5
Total Weight: 1.200
Group 3
Ingredient
KG
Weight (%)
Cinnamon
0.025
1
Mixed Spice
0.058
2.4
Total Weight: 0.083

Method

Deposited dough. Soak Group 1 for 3 hours. Add Group 2 and develop thoroughly (preferably in planetary mixer (Hobart)). Add Group 3 during last minute of mixing. Add Group 4 and blend through. Dough temperature 30¡C. Dough slack consistency. Scale dough into tins approximately half full. Prove until tins three quarters full. Lid and bake at 220¡C for 45-50 minutes.

Additional Information

If using Compressed Yeast use 125 g in above recipe

Ingredients

Group 1
Ingredient
KG
Weight (%)
COUNTRY OVEN KIBBLED RYE MIX
1.600
67
Water
1.400
58
Total Weight: 3.000
Group 2
Ingredient
KG
Weight (%)
Flour
2.400
100
BAKELS INSTANT ACTIVE YEAST
0.040
1.7
Water
1.200
50
Total Weight: 3.640
Group 4
Ingredient
KG
Weight (%)
Sultanas
0.500
21
Currants
0.500
21
Cherries (chopped)
0.200
8.5
Total Weight: 1.200
Group 3
Ingredient
KG
Weight (%)
Cinnamon
0.025
1
Mixed Spice
0.058
2.4
Total Weight: 0.083

Method

Deposited dough. Soak Group 1 for 3 hours. Add Group 2 and develop thoroughly (preferably in planetary mixer (Hobart)). Add Group 3 during last minute of mixing. Add Group 4 and blend through. Dough temperature 30¡C. Dough slack consistency. Scale dough into tins approximately half full. Prove until tins three quarters full. Lid and bake at 220¡C for 45-50 minutes.

Additional Information

If using Compressed Yeast use 125 g in above recipe