Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
3.300
100
Wholemeal Flour
1.600
49.9
Brown Sugar
0.300
9
BAKELS INSTANT ACTIVE YEAST
0.120
3.6
Water
3.400
103
BAKELS NATIVE AMERICAN RYE BREAD BASE
1.700
51.1
Total Weight: 10.420

Method

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.

Additional Information

Using bakers percentages - Percentages on white flour weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
3.300
100
Wholemeal Flour
1.600
49.9
Brown Sugar
0.300
9
BAKELS INSTANT ACTIVE YEAST
0.120
3.6
Water
3.400
103
BAKELS NATIVE AMERICAN RYE BREAD BASE
1.700
51.1
Total Weight: 10.420

Method

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.

Additional Information

Using bakers percentages - Percentages on white flour weight