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RYE BREAD & ROLLS

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Bread & Rolls - Wholemeal & Wheatmeal - Ryemeal Breads and Rolls
Recipe No:  R120i
USING FINO BREAD AND ROLL CONCENTRATE
Group  Ingredient KG
  Flour 3.500    100%
  FINO RYE BASE 1.500    43%
  FINO BREAD AND ROLL CONCENTRATE 0.500    14.3%
  Optional: MASTERFAT 0.150    4.3%
  BAKELS INSTANT ACTIVE YEAST 0.065    1.9%
  Water (variable) 3.100    89%
  Total Weight 8.815
Method:  1. No time dough.
2. Place all ingredients in machine bowl and develop thoroughly.
3. Dough temperature 30-31°C.
4. Allow dough to recover 5 minutes.
5. Scale and mould as desired.
6. Proof then bake at 230°C.
Notes:  If using Compressed Yeast, use 200g in above recipe.
  Using bakers percentages - Percentages on white flour weight
  For a lighter or heavier Rye bread, the proportions of FINO RYE BASE and flour can be altered to suit.
Yield:  12.5 loaves scaled at 700g, 9 dozen rolls scaled at 80 g