Rye Bread with Seeds
Dough and Additions — a Komplet recipe in 2 components, makes 30. Uses Komplet Żytniak CL Rye Bread Mix 10 kg.
- soaking water temperature (seeds)
- 50 °C
- soaking time (seeds)
- 1-1.5 h
- mixing time (1st speed)
- 10 min
- mixing time (2nd speed)
- 2 min
- dough temperature
- 30 °C
- scaling weight per tin
- 0.75 kg
- proofing time
- 30-40 min
- baking temperature (start)
- 240 °C
- baking temperature (end)
- 200 °C
- baking time
- 50 min
- oven vent opening before end of baking
- 15 min
Ingredients
Dough
| 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 |
| Water | 8500 g |
Additions
| Ingredient | Quantity |
|---|---|
| Sunflower seeds | 1000 g |
| Sesame seeds | 500 g |
| Linseed | 500 g |
| Water | 1500 g |
Method
- Additions
Pour water at about 50°C over the seeds and leave to stand for 1–1.5 hours.
- Dough
Mix a dough from all the ingredients. To balance the flavour, 50 g of salt can be added.
Mixing (spiral mixer): 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 proof. Scaling weight: 0.75 kg per tin of 21 x 11 x 7 cm.
Proofing time: 30–40 minutes.
After proofing, put the tins into the oven and add steam. About 15 minutes before the end of baking, open the oven vent.
Bake at 240°C falling to 200°C for 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.