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
-
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: 2.078
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
