Bakels
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BAKELS NATURAL NATIVE AMERICAN RYE BREAD

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Bread & Rolls - Wholemeal & Wheatmeal - Ryemeal Breads and Rolls
Recipe No:  R125a
Group  Ingredient KG
  Flour 3.300    100%
  BAKELS NATIVE AMERICAN RYE BREAD BASE 1.650    50%
  Wholemeal Flour 1.650    50%
  Brown Sugar 0.650    19.7%
  Bakels Instant Active Yeast 0.130    3.9%
  Water (variable) 3.400    103%
  Total Weight 10.780
Method:  1. No time dough
2. Place all ingredients into mixing bowl and develop thoroughly.
3. Final dough temperature 31°C.
4. Allow to recover 5-10 minutes.
5. Divide and mould as desired.
6. Allow a further 5 minutes bench time before final moulding.
7. Final proof time approximately 50 minutes.
8. Bake at 190°C for approximately 30 minutes.
Notes:  Using bakers percentages - Percentages on white flour weight
  When using Fino Meal Base substitute Wholemeal flour with 0.5 kg of Fino Meal Base and increase the White Flour to 4.55 kg.
  If using Compressed Yeast, use 400g in above recipe.
Yield:  21.5 Cobs scaled at 500 g.