Ingredients
Group 1
Ingredient
KG
Rye flour
5.000
Country Oven Rye Bread Concentrate
5.000
Yeast
0.300
Salt
0.100
Water
10.000
Sultanas
2.000
Mixed peel
0.500
Raisins
0.500
Total Weight: 23.400
Method
1. Place all of the ingredients into a mixing bowl with beater.
2. Mix on slow speed for 2 minutes and fast speed for 2 minutes.
3. Scale the dough at 480g, scooping by hand, into a loaf tin.
4. Prove for 50 minutes.
8. Bake at 230℃ for 30 minutes, with steam.
Yield
48 loaves
Product Used
Ingredients
Group 1
Ingredient
KG
Rye flour
5.000
Country Oven Rye Bread Concentrate
5.000
Yeast
0.300
Salt
0.100
Water
10.000
Sultanas
2.000
Mixed peel
0.500
Raisins
0.500
Total Weight: 23.400
Method
1. Place all of the ingredients into a mixing bowl with beater.
2. Mix on slow speed for 2 minutes and fast speed for 2 minutes.
3. Scale the dough at 480g, scooping by hand, into a loaf tin.
4. Prove for 50 minutes.
8. Bake at 230℃ for 30 minutes, with steam.
Ingredients
Group 1
Ingredient
KG
Rye flour
5.000
Country Oven Rye Bread Concentrate
5.000
Yeast
0.300
Salt
0.100
Water
10.000
Sultanas
2.000
Mixed peel
0.500
Raisins
0.500
Total Weight: 23.400
Method
1. Place all of the ingredients into a mixing bowl with beater.
2. Mix on slow speed for 2 minutes and fast speed for 2 minutes.
3. Scale the dough at 480g, scooping by hand, into a loaf tin.
4. Prove for 50 minutes.
8. Bake at 230℃ for 30 minutes, with steam.
Yield
48 loaves
Product Used
Ingredients
Group 1
Ingredient
KG
Rye flour
5.000
Country Oven Rye Bread Concentrate
5.000
Yeast
0.300
Salt
0.100
Water
10.000
Sultanas
2.000
Mixed peel
0.500
Raisins
0.500
Total Weight: 23.400
Method
1. Place all of the ingredients into a mixing bowl with beater.
2. Mix on slow speed for 2 minutes and fast speed for 2 minutes.
3. Scale the dough at 480g, scooping by hand, into a loaf tin.
4. Prove for 50 minutes.
8. Bake at 230℃ for 30 minutes, with steam.
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Country Oven Rye Bread Concentrate
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