Ingredients

Group 1
Ingredient
KG
Weight (%)
Country Oven Kibbled Rye Mix
0.600
60
Water
0.540
54
Total Weight: 1.140
Group 2
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.006
0.6
BAKELS LECITEM SUPREME
0.010
1
Water
0.500
50
Total Weight: 1.516

Method

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

Ingredients

Group 1
Ingredient
KG
Weight (%)
Country Oven Kibbled Rye Mix
0.600
60
Water
0.540
54
Total Weight: 1.140
Group 2
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.006
0.6
BAKELS LECITEM SUPREME
0.010
1
Water
0.500
50
Total Weight: 1.516

Method

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.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Lean