Rye Bread with Pepper
Rye Bread with Pepper — 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 (start)
- 240 °C
- baking temperature (end)
- 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 |
| Yeast | 300 g |
| Herb pepper | 80 g |
| Water | 8500 g |
Method
Make a dough from all the ingredients.
Mixing: 10 minutes on 1st speed, then 2 minutes on 2nd speed. Dough temperature: about 30 °C.
Immediately after mixing, scale the dough into tins, sprinkle with rye flour and leave to prove. Scaling weight: 0.75 kg per tin of 21 x 11 x 7 cm.
Proof for 30–40 minutes.
After proofing, put the tins into the oven and steam. About 15 minutes before the end of baking, open the damper.
Bake at 240 °C falling to 200 °C for about 50 minutes.
Option: 2 kg of sunflower seeds can be added to the dough; in that case increase the water to 9.00 kg.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.