Cranberry Rye Bread
Cranberry Rye Bread — a Komplet recipe in 2 components. Uses Komplet Żytniak CL Rye Bread Mix 10 kg.
- mixing time (1st speed)
- 15 min
- mixing time (2nd speed)
- 2 min
- dough temperature
- 30-32 °C
- initial proofing time
- 20 min
- dough piece weight
- 0.87 kg
- final proofing time
- 50-60 min
- baking temperature (start)
- 250 °C
- baking temperature (end)
- 200 °C
- baking time
- 45-50 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Komplet Żytniak CL Rye Bread Mix 10 kg | 1250 g |
| Rye flour type 720 | 3250 g |
| Wheat flour type 750 | 500 g |
| Yeast | 50 g |
| Water (about 40 °C) | 5000 g |
| Cranberries, dried fruit | 2500 g |
Topping
| Ingredient | Quantity |
|---|---|
| Komplet ZiarDekor | 1400 g |
Method
Make a dough from all the ingredients.
Mix for about 15 minutes on 1st speed (spiral mixer), then about 2 minutes on 2nd speed. Dough temperature: about 30-32 °C.
Leave the dough to prove: initial proofing about 20 minutes, with knocking back.
After the initial proofing, divide the dough into pieces, place them in tins and sprinkle with KOMPLET ZiarDekor. Give the dough pieces in the tins their final proof (about 50 minutes to 1 hour). Dough piece weight: 0.87 kg.
After proofing, place in the oven and apply steam. Bake at about 250 °C, falling to 200 °C, for about 45-50 minutes.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.