Ingredients

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

Method

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 and fast speed for 6 minutes.
4. Leave to rest for 3 minutes.
5. Scale the dough at 450g and mould into round boules.
6. Leave to rest for a further 3 minutes.
7. Prove for 50 minutes at 36℃ and 88% humidity.
8. Dust the top of the bread with flour and make desired cuts.
9. Bake at 230℃ (446℉) for 20 minutes with 6 seconds of steam.

Yield

10 loaves

Ingredients

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

Method

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 and fast speed for 6 minutes.
4. Leave to rest for 3 minutes.
5. Scale the dough at 450g and mould into round boules.
6. Leave to rest for a further 3 minutes.
7. Prove for 50 minutes at 36℃ and 88% humidity.
8. Dust the top of the bread with flour and make desired cuts.
9. 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