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 |