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Baking ingredients since 1904

SOUTHERN AMERICAN RYE BREAD

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Bread & Rolls - Wholemeal & Wheatmeal - Ryemeal Breads and Rolls
Recipe No:  R125d
USING BAKELS NATIVE AMERICAN RYE BREAD BASE
Group  Ingredient KG
  Flour 3.300    100%
  BAKELS NATIVE AMERICAN RYE BREAD BASE 1.700    51.1%
  Wholemeal Flour 1.600    49.9%
  Brown Sugar 0.300    9%
  Bakels Instant Active Yeast 0.120    3.6%
  Water 3.400    103%
  Total Weight 10.420
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
  If using Compressed Yeast, use 300g in above recipe.