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Wholemeal Rye Bread (Norway)
Ingredients
| Wholemeal | 94,5% | 9450 g |
| Rye flour | 5,5% | 550 g |
| Fresh Yeast | 2,2% | 220 g |
| Margarine | 1,7% | 170 g |
| Salt | 1,7% | 170 g |
| Proson Uni-force Royal » | 0,55% | 55 g |
| Water approx. | 58-60% | 5800-6000 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and well developed dough |
| Dough temperature | Approx. 28ºC |
| Bulk proof | Approx. 15 minutes |
| Scale | Dough pieces approx. 600 grams and rounding |
| Dough proof | Approx. 15 minutes |
| Moulding | Mould as a long loaf in a pointy shape Place the dough pieces on a with rice flour prepared inserter or baking sheets |
| Final proof | Approx. 60 minutes |
| Decorating | Just before baking incise as desired |
| Baking | Approx. 30 minutes at 240°C. with steam |
