Real Rye - "Chrupaki" Crispbread
Real Rye - "Chrupaki" Crispbread — a Zeelandia recipe. Uses Zeelandia Hearty Rye Bread Mix 25 kg.
- mixing time (low speed)
- 8 min
- mixing time (high speed)
- 4 min
- dough temperature
- 26-28 °C
- bulk fermentation time
- 30 min
- dough thickness
- 2-3 mm
- proofing time (final)
- 50-60 min
- baking temperature
- 155 °C
- baking time
- 40 min
- steam
- 1 s
Ingredients
| Ingredient | Quantity |
|---|---|
| Zeelandia Hearty Rye Bread Mix 25 kgPrawdziwie Żytni 25 kg | 100 kg |
| Maltax | 5 kg |
| Yeast | 2 kg |
| Butter | 10 kg |
| Eggs | 5 kg |
| Water | 47 kg |
Method
Melt the butter before adding it to the dough.
Mix all ingredients for 8 minutes on low speed and 4 minutes on high speed.
Dough temperature: 26-28°C.
Bulk fermentation: 30 minutes.
Roll the dough out to a thickness of 2-3 mm.
Divide the dough into pieces of 12 x 6 cm.
Place on perforated trays without paper.
Final proofing: 50-60 minutes.
Bake in a rotary oven at 155°C for 40 minutes, steam 1 second.
NOTE: for a salty topping, mix together any kind of seeds. To 1 kg of the finished seed mixture add 10 g oil and 20 g salt and mix.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.