Prawdziwie Żytni - Rye Bread with Raisins
Prawdziwie Żytni - Rye Bread with Raisins — a Zeelandia recipe. Uses Zeelandia Hearty Rye Bread Mix 25 kg.
- raisin soaking water temperature
- 20 °C
- raisin soaking time
- 1 h
- mixing time (slow speed)
- 8 min
- mixing time (fast speed)
- 5 min
- dough temperature
- 26-28 °C
- initial proofing time
- 15 min
- dough piece weight
- 0.52 kg
- final proofing time
- 45-50 min
- baking temperature (start)
- 240 °C
- baking temperature (end)
- 230 °C
- steam release after
- 5 min
- baking time
- 35 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Zeelandia Hearty Rye Bread Mix 25 kgPrawdziwie Żytni 25 kg | 100 kg |
| Yeast | 2.5 kg |
| Water | 75 kg |
| Raisins | 25 kg |
Method
Soak the raisins in water (water temperature 20°C) for one hour before mixing starts; drain the raisins before adding them to the dough.
Mix all ingredients for 8 minutes on slow speed and 5 minutes on fast speed; add the drained raisins at the end of the mixing time.
Dough temperature: 26-28°C. Initial proofing: about 15 minutes.
Divide the dough into pieces of 0.52 kg, shape them and place them in proofing baskets (the pieces can also be proofed directly on loading racks).
Final proofing: about 45-50 minutes.
Before baking, dust the pieces with rye flour and score them.
Bake at 240°C falling to 230°C, with steam in the oven chamber; release the steam after 5 minutes. Baking time: about 35 minutes.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.