Hungarian Rye Bread
Ingredients

Flour | 40-60% | 4000-6000 g |
Rye flour | 60-40% | 6000-4000 g |
Salt | 1,8-2% | 180-200 g |
Yeast | 2-3% | 200-300 g |
Proson Volkoren (wholemeal) » | 3% | 300 g |
Sonplus Super Fines 2 | 1% | 100 g |
Water approx. | 53-60% | 5300-6000 g |
Working method | |
Kneading | Mix all ingredients into a well developed dough. |
Dough temperature | Approx. 24-26ºC |
Bulk proof | Approx. 30 min |
Scale | Approx. 500 grams |
Moulding | Mould as a long loaf Place the dough pieces on a with rice flour prepared inserter or baking sheets |
Final proof | Approx. 40-60 minutes |
Decorating | Just before baking sprinkle with rye flour an incise as desired |
Baking | Approx. 30-40 minutes at 190-200ºC |