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Rye Bread
Ingredients
| RX Dinkelberg | 100% | 10000 g |
| Fresh Yeast | 2.5% | 250 g |
| Water approx. | 70% | 7000 g |
| Working method | |
| Kneading | Mix 14 minutes at first speed (Hobart type machine) |
| Dough temperature | Approx. 27ºC |
| Bulk proof | Approx. 80 minutes |
| Dividing | Dough pieces approx. 600 grams (= 1/2 loaf) |
| Moulding | Mould as a long loaf Place two dough pieces in one baking tin |
| Final proof | Approx. 60 minutes |
| Baking | Approx. 50 minutes at 200ºC |
