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KIBBLED RYE DEPOSITED BREAD

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Bread & Rolls - Grain - Deposited Breads
Recipe No:  R131a
USING COUNTRY OVEN KIBBLED RYE MIX
Group  Ingredient KG
1 COUNTRY OVEN KIBBLED RYE MIX 2.000    100%
Water (30°C) 1.800    90%
 
2 Flour 2.000    100%
BAKELS INSTANT ACTIVE YEAST 0.040    2%
Water (variable) 1.000    50%
  Total Weight 6.840
Method:  1. Deposited Dough.
2. Soak Group 1 for 3 hours.
3. Add Group 2 and develop thoroughly.
4. Dough temperature 30°C.
5. Dough slack consistency.
6. Scale dough directly into tins approximately half full.
7. Proof until tins three quarters full.
8. Lid and bake at 220°C for 45-50 minutes.
Notes:  If using Compressed Yeast, use 125 g in above recipe
  Using bakers percentages - Percentages on white flour weight