Bakels
Baking ingredients since 1904

HEALTHY FRUIT AND NUT AMERICAN RYE

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Bread and Yeast Compounds - Bread Bases
Recipe No:  R125b
USING BAKELS NATIVE AMERICAN RYE BREAD BASE
Group  Ingredient KG
1 BAKELS NATIVE AMERICAN RYE BREAD BASE 1.650
 
  Flour 3.300
  Wholemeal Flour 1.650
  Brown Sugar 0.650
  Bakels Instant Active Yeast 0.130
  Water 3.400
 
2 Raisins 0.660
 
  Walnuts 0.660
  Total Weight 12.100
Method:  1. Place Group 1 ingredients into mixing bowl and develop thoroughly.
2. Final dough temperature 31°C.
3. Add Group 2 ingredients and mix on slow speed (approx. 1 minute).
4. Allow to recover for 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:  The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.
  When using Fino Meal Base these two ingredients can be substituted with 500g of Fino Meal Base and 4.45kg Bakers Flour.