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 |