Dark Wholemeal Rye Bread with Extra Malt
Dark Wholemeal Rye Bread with Extra Malt — a Zeelandia recipe. Uses Optimax Free Bread Improver 20 kg and Zeelandia Bioferm Dark Liquid Sourdough 19 kg.
- soaking time (rye flour with Bioferm Dark)
- 3 h
- mixing time (low speed)
- 9 min
- mixing time (high speed)
- 2 min
- dough temperature
- 29-31 °C
- resting time
- 15 min
- dough piece weight
- 750 g
- proofing time (final)
- 65 min
- baking temperature (start)
- 250 °C
- baking temperature (end)
- 210 °C
- baking time
- 55 min
- steam release after start of baking
- 5 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Optimax Free Bread Improver 20 kg | 1.00 kg |
| Zeelandia Bioferm Dark Liquid Sourdough 19 kg | 4.50 kg |
| ExtraMalt | 3.00 kg |
| Rye flour type 2000 | 80.00 kg |
| Wheat flour type 850 | 20.00 kg |
| Salt | 2.20 kg |
| Yeast | 3.50 kg |
| Sugar | 2.00 kg |
| Honey | 2.00 kg |
| Skimmed milk powder | 4.00 kg |
| Water | 89.00 kg |
Method
Soak the rye flour type 2000 with the Bioferm Dark in 70% of the water 3 hours before making the dough.
Add the remaining ingredients and mix everything for 9 minutes on low speed and 2 minutes on high speed. Dough temperature: 29-31°C.
Rest the dough for 15 minutes.
Divide the dough into 750 g pieces, shape them and place them in tins.
Final proof for about 65 minutes.
Bake for about 55 minutes at 250°C falling to 210°C, with steam in the oven (after about 5 minutes of baking, release the steam).
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.