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Hungarian Rye Bread


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
BRC Halal Kosher RSPO Skal

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