Brown Rye Bread
06-015
Group 1
Ingredient
KG
%
Bread Flour
1.000
100.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.50
BAKELS LECITEX
0.010
1.00
FINO RYE BASE
0.200
20.00
FINO GRAIN BASE
0.100
10.00
APITO CHOCOLATE PASTE
0.050
5.00
Brown Sugar
0.100
10.00
Salt
0.015
1.50
Water
0.600
60.00
Vital wheat gluten
0.010
1.00
FINO MALT BASE
0.020
2.00
BAKELS SHORTENING
0.030
3.00
Total Weight: 2.150
How to do it:
1. Combine bread flour, Bakels Instant Yeast, Lecitex Bread Improver, TruMalt Medium, Fino Grain Base and Fino Rye Base.
2. Dissolve brown sugar, salt and Apito Chocolate Paste in water and combine with flour mixture.
3. Mix for 2 minutes at low speed then add Bakels Shortening. Mix for another 6 minutes at high speed or until fully developed.
4. Divide into 150g pieces, round, cover and rest for 10 minutes.
5. Mold into desired shapes.
6. Proof for 1.5 hours.
7. Bake at 180°C for 20 minutes with steam.
Yield: 14 x 150g dough
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