Group 1
Ingredient
KG
%
NATIVE AMERICAN RYE BREAD BASE
1.300
37.00
FINO MEAL BASE
0.400
11.40
Flour
3.500
100.00
BAKELS INSTANT ACTIVE YEAST
0.070
2.00
Water (variable)
1.100
31.40
Dark Ale (Beer)
1.800
51.40
Total Weight: 8.170

No time dough. Place all ingredients into mixer and mix on slow speed for 2 minutes. Then mix on high speed for approximately 8 minutes or until dough is developed. Give the dough a bench time of 5 minutes. Scale round and allow for further 5 minute rest. Mould and proof for approximately 45-60 minutes. Bake at 220¡C for approximately 20-25 minutes.

If using Compressed Yeast use 200g in the above recipe.
Using bakers percentages - Percentages on white flour weight.