RYE BEER BREAD

Group 1
Ingredient
KG
%
BAKELS 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.

Using bakers percentages - Percentages on white flour weight

Category

Category

Bread & Rolls - Wholemeal & Wheatmeal, Ryemeal Breads and Rolls

Finished Product

Finished Product

16 Cobs scaled at 500 g.

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