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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 |
