Ingredients

Group 1
Ingredient
KG
Flour
3.300
Wholemeal Flour
1.650
Brown Sugar
0.650
BAKELS INSTANT ACTIVE YEAST
0.130
Water
3.400
Walnuts
0.660
BAKELS NATIVE AMERICAN RYE BREAD BASE
1.650
Total Weight: 11.440
Group 2
Ingredient
KG
Raisins
0.660
Total Weight: 0.660

Method

Place Group 1 ingredients into mixing bowl and develop thoroughly. Final dough temperature 31¡C. Add Group 2 ingredients and mix on slow speed (approx. 1 minute). Allow to recover for 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

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.

Ingredients

Group 1
Ingredient
KG
Flour
3.300
Wholemeal Flour
1.650
Brown Sugar
0.650
BAKELS INSTANT ACTIVE YEAST
0.130
Water
3.400
Walnuts
0.660
BAKELS NATIVE AMERICAN RYE BREAD BASE
1.650
Total Weight: 11.440
Group 2
Ingredient
KG
Raisins
0.660
Total Weight: 0.660

Method

Place Group 1 ingredients into mixing bowl and develop thoroughly. Final dough temperature 31¡C. Add Group 2 ingredients and mix on slow speed (approx. 1 minute). Allow to recover for 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

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.