Olympic Rye Loaf
Ingredients

Wholemeal | 75% | 7500 g |
Rye Flour | 5% | 500 g |
QS Donker Volkoren (Dark Wholemeal) » | 4% | 400 g |
Fresh Yeast | 2% | 200 g |
Salt | 1.5% | 150 g |
Water approx. | 46% | 4600 g |
Broken Wheat | 20% | 2000 g |
Soaking water for Broken Wheat | 20% | 2000 g |
Working method | |
Soaking | Soak the broken wheat for approx. 12 hours in lukewarm soaking water |
Kneading | Knead all ingredients into a smooth and well developed dough |
Dough temperature | Approx. 26ºC. |
Bulk proof | Approx. 60 minutes |
Scale | Dough pieces approx. 900 gram and rounding |
Dough proof | Approx. 60 minutes |
Moulding | Mould as a long loaf. Decorate with rye flour and place the dough pieces on a with rice flour prepared inserter. Incise as desired |
Final proof | Approx. 70 minutes |
Baking | Approx. 40-45 minutes at 230ºC with not too much steam |