Ingredients

Group 1
Ingredient
KG
Country Oven Rye Bread Concentrate
1.000
Wheat flour
1.000
Water
1.100
Yeast
0.060
Mixed seed blend
1.000
Beer
0.500
Total Group: 1
Total Weight: 4.660

Method

Seed Soaker

1. Soak the seeds in beer for a minimum of 3 hours.
2. Place all of the ingredients including the soaked seeds into a spiral mixing bowl.
3. Mix on slow speed for 2 minutes.
4. Mix on fast speed for 6 minutes.
5. Leave to rest for 3 minutes.
6. Scale the dough at 450g and mould into round boules.
7. Leave to rest for a further 3 minutes.
8. Prove for 50 minutes at 36℃ (97℉) and 88% humidity.
9. Dust the top of the bread with flour and make desired cuts.
10. Bake at 230℃ (446℉) for 20 minutes with 6 seconds of steam.

Ingredients

Group 1
Ingredient
KG
Country Oven Rye Bread Concentrate
1.000
Wheat flour
1.000
Water
1.100
Yeast
0.060
Mixed seed blend
1.000
Beer
0.500
Total Group: 1
Total Weight: 4.660

Method

Seed Soaker

1. Soak the seeds in beer for a minimum of 3 hours.
2. Place all of the ingredients including the soaked seeds into a spiral mixing bowl.
3. Mix on slow speed for 2 minutes.
4. Mix on fast speed for 6 minutes.
5. Leave to rest for 3 minutes.
6. Scale the dough at 450g and mould into round boules.
7. Leave to rest for a further 3 minutes.
8. Prove for 50 minutes at 36℃ (97℉) and 88% humidity.
9. Dust the top of the bread with flour and make desired cuts.
10. Bake at 230℃ (446℉) for 20 minutes with 6 seconds of steam.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Rye Bread, Speciality Bread

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