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Orkiszowy Free - Rye-Wheat Bread with Spelt

Name: Orkiszowy Free - Rye-Wheat Bread with Spelt
Ingredients: 10 kg Zeelandia Spelt Bread Mix 25 kg; 2 kg Rogoferm; 85 kg Rye flour type 720; 15 kg Wheat flour type 850; 0.5 kg Salt; 3 kg Yeast; 80 kg Water

Orkiszowy Free - Rye-Wheat Bread with Spelt — a Zeelandia recipe. Uses Zeelandia Spelt Bread Mix 25 kg.

Orkiszowy Free - Rye-Wheat Bread with Spelt — Zeelandia recipe photo

mixing time (low speed): 8 min
mixing time (high speed): 2 min
dough temperature: 28-30 °C
proofing time (initial): 5 min
dough piece weight: 2.7 kg
proofing time (final): 50 min
baking temperature (start): 250 °C
baking temperature (falling to): 220 °C
baking time: 50 min
steam release after: 5 min

Ingredients

Ingredient	Quantity
Zeelandia Spelt Bread Mix 25 kgOrkiszowy Free 25 kg	10 kg
Rogoferm	2 kg
Rye flour type 720	85 kg
Wheat flour type 850	15 kg
Salt	0.5 kg
Yeast	3 kg
Water	80 kg

Method

Mix all ingredients for 8 minutes on low speed and 2 minutes on high speed. Dough temperature: 28-30°C.
Initial proofing: 5 minutes.
Divide the dough into pieces of 2.7 kg and place them directly into tins.
Final proofing: about 50 minutes.
Dust the dough pieces with rye flour before baking.
Bake at 250°C, falling to 220°C, for about 50 minutes, with steam in the oven chamber; release the steam after 5 minutes.

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