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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
BRC Halal Kosher RSPO Skal

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