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RYE BEER BREAD

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Bread & Rolls - Wholemeal & Wheatmeal - Ryemeal Breads and Rolls
Recipe No:  R125c
USING BAKELS NATIVE AMERICAN RYE BREAD BASE
Group  Ingredient KG
  Flour 3.500    100%
  FINO MEAL BASE 0.400    11.4%
  BAKELS NATIVE AMERICAN RYE BREAD BASE 1.300    37%
  BAKELS INSTANT ACTIVE YEAST 0.070    2%
  Dark Ale (Beer) 1.800    51.4%
  Water (variable) 1.100    31.4%
  Total Weight 8.170
Method:  1. No time dough.
2. Place all ingredients into mixer and mix on slow speed for 2 minutes.
3. Then mix on high speed for approximately 8 minutes or until dough is developed.
4. Give the dough a bench time of 5 minutes.
5. Scale, round and allow for further 5 minute rest.
6. Mould and proof for approximately 45-60 minutes.
7. Bake at 220°C for approximately 20-25 minutes.
Notes:  If using Compressed Yeast use 200g in the above recipe.
  Using bakers percentages - Percentages on white flour weight
Yield:  16 Cobs scaled at 500 g.