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

If using Compressed Yeast use 300g in above recipe.

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

If using Compressed Yeast use 300g in above recipe.