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Olympic Rye Loaf


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
BRC Halal Kosher RSPO Skal

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