Recipe library Komplet recipe Breads & rollsMakes 38 (total mass 17100 g) · 1 component

Mixed Rye Bread

Name: Mixed Rye Bread
Yield: 38 (total mass 17100 g)
Ingredients: 2500 g Komplet Żytniak CL Rye Bread Mix 10 kg; 3800 g Rye flour type 720; 4000 g Wheat flour type 750; 300 g Yeast; 6500 g Water

Mixed Rye Bread — a Komplet recipe, makes 38 (total mass 17100 g). Uses Komplet Żytniak CL Rye Bread Mix 10 kg.

mixing time (1st speed): 6 min
mixing time (2nd speed): 4 min
dough temperature: 26 °C
proofing time (dough): 20 min
proofing time (bread): about 40 min
baking temperature (start): 240 °C
baking temperature (end): 200 °C
baking time: 40 min

Ingredients

Ingredient	Quantity
Komplet Żytniak CL Rye Bread Mix 10 kgKomplet Chleb Żytniak CL	2500 g
Rye flour type 720	3800 g
Wheat flour type 750	4000 g
Yeast	300 g
Water	6500 g

Method

Make a dough from all the ingredients and leave it to prove.
Mixing: 6 minutes on 1st speed, then 4 minutes on 2nd speed (spiral mixer). Dough temperature: 26°C. Dough proofing time: 20 minutes.
After proofing, divide the dough into pieces (piece weight 0.45 kg), round them, roll them in rye flour and place them in tins seam side up. Leave to prove.
Bread proofing time: about 40 minutes.
After proofing, put the loaves into the oven and steam lightly. Open the vent 15 minutes before the end of baking.
Baking temperature: 240°C falling to 200°C. Baking time: 40 minutes.

Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.