Group 1
Ingredient
KG
%
Rye flour
5.000
50.00
Country Oven Rye Bread Concentrate
5.000
50.00
Yeast
0.300
3.00
Salt
0.100
1.00
Water
10.000
100.00
Sultanas
2.000
20.00
Mixed peel
0.500
5.00
Raisins
0.500
5.00
Total Weight: 23.400
1. Add all ingredients into a spiral mixing bowl fitted with a beater.
2. Mix for 2 minutes on slow speed and 2 minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26℃.
4. Scale the dough at 480g, scooping by hand, into a loaf tin.
5. Prove for 50 minutes.
6. Bake at 230℃ for 30-35 minutes, with steam.
Yield: 48 loaves
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