Rye Bread

Ingredients

Units %
Rye Mix Complete 5,000g 0
NCP Wet Yeast 0,200g 0
Water 3,500g 0
total 0

Working Method

Part 1
  1. Place all ingredients into machine.
  2. Mix for 15 minutes on slow speed.
  3. Bulk fermentation: Allow the dough to rest covered for ± 30 minutes before working off.
  4. The bulk dough is set aside and allowed to ferment.
  5. Scale off at 550g round the dough pieces and rest for 5 minutes.
  6. Mould into shape, oval or round.
  7. Prove at 40° C and 80% humidity for ± 40 minutes.
  8. After proofing dust with rye flour and cut.
  9. Bake at 250° C decreasing to 200° C with steam for the first 5 minutes.
  10. Open the damper and bake for another 25 minutes.

Baking Overview

Tips and tricks

  • Mix should be a little wet after mixing.
  • Once the bulk fermentation is completed it will be more machinable.
  • Piercing the sides of the bread with a sosatie stick helps prevent the crust from cracking.

About this recipe

Author: Chipkins Puratos

Complexity level: