Wheat Rye Loaf
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Vitason Danish Rye 100%
- 500 g - 5% Sonplus Grof Volkoren (Wholemeal)
- 200 g - 2% Fresh Yeast
- 75 g - 0.75% Salt
- 5700 g - 57% Water approx.
Working method
- 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
- Mould as a short loaf. Place the dough pieces on inserter or baking sheets
- Final proof: Approx. 60 minutes
- Decorate with rye flour and make incises
- Baking: Approx. 40-45 minutes at 210ºC. with steam