Rye Bread
06-140
Group 1
Ingredient
KG
%
Bread Flour
1.000
100.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.013
1.25
BAKELS LECITEX
0.010
1.00
FINO RYE BASE
0.250
0.00
Sugar
0.013
1.25
Salt
0.025
2.50
Water
0.688
68.75
FINO MALT BASE
0.030
2.00
BAKELS SHORTENING
0.050
5.00
Total Weight: 2.077
How to do it:
1. Combine bread flour, Bakels Instant Yeast, Lecitex Bread Improver, TruMalt Medium and Fino Rye Base.
2. Dissolve sugar and salt 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. Rest dough for 15 minutes.
5. Mold into desired shapes.
6. Proof for 1 hour.
7. Bake at 180°C for 10-20 minutes.
Yield: 5 x 400g loaves
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