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 |