Group 1
Ingredient
KG
%
Flour
3.300
100.00
Wholemeal Flour
1.600
49.90
Brown Sugar
0.300
9.00
BAKELS INSTANT ACTIVE YEAST
0.120
3.60
Water
3.400
103.00
NATIVE AMERICAN RYE BREAD BASE
1.700
51.10
Total Weight: 10.420
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.
Using bakers percentages - Percentages on white flour weight. If using Compressed Yeast use 300g in above recipe.
