Ingredients

Group 1
Ingredient
KG
Kibbled Rye
0.500
Water (variable)
0.500
Honey
0.060
HERCULES BREAD CONCENTRATE
0.075
Sunflower Seeds
0.100
Barley Flakes
0.400
Flour
1.100
BAKELS INSTANT ACTIVE YEAST
0.030
Total Weight: 2.765
Group 2
Ingredient
KG
Milk Powder
0.060
Total Weight: 0.060

Method

Deposited dough. Soak Group 1 overnight. Place Groups 1 and 2 in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Dough slack consistency. Scale dough directly into tins approximately half full. Prove until tins three quarters full. Lid and bake at 220¡C for 45-50 minutes.

Ingredients

Group 1
Ingredient
KG
Kibbled Rye
0.500
Water (variable)
0.500
Honey
0.060
HERCULES BREAD CONCENTRATE
0.075
Sunflower Seeds
0.100
Barley Flakes
0.400
Flour
1.100
BAKELS INSTANT ACTIVE YEAST
0.030
Total Weight: 2.765
Group 2
Ingredient
KG
Milk Powder
0.060
Total Weight: 0.060

Method

Deposited dough. Soak Group 1 overnight. Place Groups 1 and 2 in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Dough slack consistency. Scale dough directly into tins approximately half full. Prove until tins three quarters full. Lid and bake at 220¡C for 45-50 minutes.