Wholemeal Rye Bread (Norway)


  • 5800-6000 g - 58-60% Water approx.

Working method

  • 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
  • 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
  • Just before baking incise as desired
  • Baking: Approx. 30 minutes at 240°C. with steam