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Norwegian Wholemeal Rye Bread
Ingredients
| Wholemeal flour | 94,5% | 9450 g |
| rye flour | 5,5% | 550 g |
| Salt | 1,7% | 170 g |
| Yeast | 2,2% | 220 g |
| Proson Uni-force Royal » | 0,55% | 55 g |
| Margarine | 1,7% | 170 g |
| Water approx. | 58-60% | 5800-6000 g |
| Working method | |
| Kneading | Mix all ingredients into a well developed dough. |
| Dough temperature | Approx. 28ºC. |
| Bulk proof | Approx. 15 min. |
| Scale | Approx. 600 grams. |
| Intermediair proof | Approx. 15 min. |
| Moulding | Pointy shape. |
| Final proof | Approx. 60 min. |
| Baking | Approx. 30 min. |
