Bread with Peas
Bread with Peas — a Komplet recipe. Uses Komplet Żytniak CL Rye Bread Mix 10 kg.
- soaking time (peas)
- 16-24 h
- mixing time (slow speed)
- 8 min
- mixing time (fast speed)
- 3 min
- dough temperature
- 28 °C
- bulk proofing time
- 20 min
- proofing time (dough pieces)
- about 50 min
- baking temperature (start)
- 240 °C
- baking temperature (end)
- 200 °C
- baking time
- 45-50 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Komplet Żytniak CL Rye Bread Mix 10 kgKomplet Chleb Żytniak CL | 2500 g |
| Rye flour type 720 | 5000 g |
| Wheat flour type 550 | 2800 g |
| Yeast | 150 g |
| Salt | 80 g |
| Split peas (hulled) | 2000 g |
| Water | 10500 g |
Method
Pour 6 litres of hot water (taken from the water quantity in the recipe) over the peas and leave for 16 – 24 hours.
Add the remaining ingredients and mix the dough: 8 minutes on slow speed, 3 minutes on fast speed. Dough temperature: 28°C.
Bulk proofing time of the dough: 20 minutes.
After bulk proofing, scale the dough, shape it, place it in tins and leave to proof. Piece weight: 0.85 kg (tin 20x11x8). Proofing time of the dough pieces: about 50 minutes.
After proofing, put the loaves into the oven and add steam. Baking time: about 45-50 minutes. Baking temperature: 240°C falling to 200°C.
Master's tip: for a more savoury taste of the bread, add 0.1 kg of marjoram to the dough.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.