Rye Bread, Another Way
Rye Bread, Another Way — a Komplet recipe, makes 20. Uses Komplet Żytniak CL Rye Bread Mix 10 kg.
- soaking water temperature
- 50 °C
- soaking time
- 2 h
- mixing time (slow speed)
- 15 min
- mixing time (fast speed)
- 1 min
- dough temperature
- 30 °C
- resting time (dough)
- 5-10 min
- proofing time (scaled dough pieces)
- 50 min
- baking temperature (start)
- 250 °C
- baking temperature (end)
- 200 °C
- baking time
- 60-70 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Komplet Żytniak CL Rye Bread Mix 10 kgKomplet Chleb Żytniak CL | 1250 g |
| Komplet Whole Grain (Pełne Ziarno) | 5000 g |
| Rye flour type 720 | 2500 g |
| Rye flour type 2000 | 950 g |
| Wheat flour type 750 | 450 g |
| Yeast | 100 g |
| Water | 8000 g |
Method
Pour 3.5 litres of water (taken from the amount of water in the recipe) at about 50 °C over the Whole Grain mix and leave to stand for 2 hours.
Add the remaining ingredients and mix the dough: 15 minutes at slow speed, then 1 minute at fast speed. Dough temperature: 30 °C.
Rest the dough for 5–10 minutes.
After resting, scale the dough directly into the tins (0.9 kg per tin, tin size 20 × 11 × 8) and leave to proof for about 50 minutes.
After proofing, place in the oven and apply steam.
Bake for about 60–70 minutes at 250 °C, falling to 200 °C.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.