Ingredients

Group 1
Ingredient
KG
%
Wheat flour
1.000
50
Country Oven Rye Bread Concentrate
1.000
50
Treacle
0.075
3.6
Millet seeds
0.075
3.6
Yeast
0.060
3
Water
1.045
52.3
Total Weight: 3.255

Method

1. Mix the treacle with the water.
2. Add all ingredients into a spiral mixing bowl and mix for 2 minutes on slow speed and 6 minutes on fast speed, until the dough is fully developed.
3. Dough temperature should be 23-26℃.
4. Leave to rest for 3 minutes.
5. Scale the dough at 450g and either mould into shaped dough pieces or place into small bread tins.
6. Leave to rest for a further 3 minutes.
7. Prove for 50 minutes at a controlled temperature of 36℃, 88% humidity.
8. Dust the top of the bread with flour and make desired cuts.
9. Bake at 230℃ for 20 minutes, 6 seconds of steam.

Yield

7 loaves

Ingredients

Group 1
Ingredient
KG
%
Wheat flour
1.000
50
Country Oven Rye Bread Concentrate
1.000
50
Treacle
0.075
3.6
Millet seeds
0.075
3.6
Yeast
0.060
3
Water
1.045
52.3
Total Weight: 3.255

Method

1. Mix the treacle with the water.
2. Add all ingredients into a spiral mixing bowl and mix for 2 minutes on slow speed and 6 minutes on fast speed, until the dough is fully developed.
3. Dough temperature should be 23-26℃.
4. Leave to rest for 3 minutes.
5. Scale the dough at 450g and either mould into shaped dough pieces or place into small bread tins.
6. Leave to rest for a further 3 minutes.
7. Prove for 50 minutes at a controlled temperature of 36℃, 88% humidity.
8. Dust the top of the bread with flour and make desired cuts.
9. Bake at 230℃ for 20 minutes, 6 seconds of steam.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Rye Bread, Speciality Bread