Kibbled Rye Deposited Bread
05-024
Group 1
Ingredient
KG
%
Country Oven Kibbled Rye Mix
0.600
60.00
Water
0.540
54.00
Total Weight: 1.140
Group 2
Ingredient
KG
%
Bread Flour
1.000
100.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.006
0.60
BAKELS LECITEM SUPREME
0.010
1.00
Water
0.500
50.00
Total Weight: 1.516
How to do it:
1. Soak Group 1 for 3 hours.
2. Place bread flour, Bakels Instant Yeast, water and soaked Group 1 in a spiral mixer and mix for 2 minutes on low speed. Shift to high speed and develop thoroughly (approx. 10 minutes).
3. Dough temperature 30°C. Slack consistency.
4. Scale dough directly into greased loaf pans, approximately half full (800g for 400g cap. loaf pans).
5. Proof until ¾ full. Bake at 200°C for 40-45 minutes.
Yield: 3 x 800g
