Wheat Rye Loaf

Ingredients

Flour	50%	5000 g
Vitason Danish Rye 100% »	50%	5000 g
Sonplus Grof Volkoren (Wholemeal) »	5%	500 g
Fresh Yeast	2%	200 g
Salt	0.75%	75 g
Water approx.	57%	5700 g

Working method
Kneading	Mix all ingredients into a smooth and well developed dough
Dough temperature	Approx. 27ºC.
Scale	Dough pieces approx. 880 grams and rounding
Dough proof	Approx. 30 minutes
Moulding	Mould as a short loaf. Place the dough pieces on inserter or baking sheets
Final proof	Approx. 60 minutes
Decorating	Decorate with rye flour and make incises
Baking	Approx. 40-45 minutes at 210ºC. with steam