Real Rye - Rye Muffins
Real Rye - Rye Muffins — a Zeelandia recipe, makes 30 pieces per 1800 g dough piece. Uses Zeelandia Hearty Rye Bread Mix 25 kg.
- mixing time (slow speed)
- 6 min
- mixing time (fast speed)
- 4 min
- dough temperature
- 26-28 °C
- pre-proofing time
- 10 min
- resting time (after rounding)
- 10 min
- final proofing time
- 50 min
- baking temperature
- 200 °C
- baking time
- 20 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Zeelandia Hearty Rye Bread Mix 25 kg | 10 kg |
| Yeast | 0.3 kg |
| Water | 5.5 kg |
| Butter | 0.5 kg |
| Diced bacon | 1.5 kg |
| Onion | 2 kg |
| Red pepper | 2 kg |
| Yellow cheese | 1.5 kg |
Method
Fry the bacon and onion in butter and season with salt and pepper to taste. Set aside to cool and add towards the end of mixing.
Make the dough from all ingredients except the bacon, onion and decoration. Mixing time on slow speed: 6 minutes. Mixing time on fast speed: 4 minutes.
Add the cooled bacon with onion and mix until evenly combined. Dough temperature: 26-28°C.
Pre-proof for 10 minutes.
Divide the dough into pieces of 1800 g, round and leave to rest for 10 minutes.
Then divide into small pieces (30 pieces), round and place in paper cases or muffin moulds.
Final proof: 50 minutes.
Decorate with vegetables and cheese, then bake. Cut the pepper as you like (cubes or strips); the pepper can be mixed colours. Grate the cheese.
Bake at 200°C with light steam. Baking time: about 20 minutes.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.