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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
BRC Halal Kosher RSPO Skal

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