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Dark Rye


Flour 10% 1000 g
Rye Flour 40% 4000 g
Vitason Donker Meergranen (multigrain dark) 50% » 50 % 5000 g
Sonextra Zuurdesempoeder (Sourdough) » 4% 400 g
Fresh Yeast 2% 200 g
Proson Volkoren (wholemeal) » 1% 100 g
Water approx. 60% 6000 g
Rye Flour 5% 500 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough Mixing time: approx. 10 minutes in first gear and 2 minutes kneading
Dough temperature Approx. 27ºC
Scale Dough pieces approx. 900 grams and rounding
Dough proof Approx. 40 minutes
Moulding Mould loosely as a long loaf, no stand Roll the dough piece through the rye flour and place them in proofing bowls (long model)
Final proof Approx. 60 minutes
Processing Just before baking turn the proofing bowls and place the dough pieces on a with rice flour prepared inserter or baking sheets
Baking Approx. 50 minutes at 220 ºC
Extra information
Remarks Water temperature of 35-45°C is recommended in order to achieve a dough temperature of 27 °C
BRC Halal Kosher RSPO Skal

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