Rye Bread
Rye Bread — a Komplet recipe. Uses Komplet Żytniak CL Rye Bread Mix 10 kg.
- mixing time (1st speed)
- 10 min
- mixing time (2nd speed)
- 2 min
- dough temperature
- 30 °C
- proofing time
- 30-40 min
- baking temperature
- 240 falling to 200 °C
- baking time
- 50 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Komplet Żytniak CL Rye Bread Mix 10 kgKomplet Chleb Żytniak CL | 2500 g |
| Rye flour type 720 | 6900 g |
| Wheat flour type 550 | 900 g |
| Water | 8500 g |
| Yeast | 300 g |
Method
Mix all ingredients into a dough: 10 minutes on 1st speed, then 2 minutes on 2nd speed (spiral mixer). Dough temperature: about 30°C.
Immediately after mixing, scale the dough into tins (0.75 kg per tin of 21 x 11 x 7 cm), sprinkle with rye flour and leave to proof.
Proofing time: 30-40 minutes.
After proofing, place in the oven and add steam. About 15 minutes before the end of baking, open the oven vent.
Baking temperature: 240°C falling to 200°C. Baking time: about 50 minutes.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.