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Wheat Rye Loaf


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
BRC Halal Kosher RSPO Skal

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