Rye Oat and Barley Bread Recipe
Rye Oat and Barley Bread Recipe — a Bakels recipe, makes 17 loaves. Uses Bakels Country Oven Oat and Barley Bread Concentrate 16 kg.
- mixing time (slow speed)
- 3 min
- mixing time (fast speed)
- 6 min
- dough temperature
- 24-26 °C
- scaling weight
- 920 g
- proofing time
- 45-55 min
- proofing temperature
- 38 °C
- proofing relative humidity
- 88 %
- baking temperature
- 220 °C
- baking time
- 24 min
- damper pull time
- 8 min
Ingredients
Group 1
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Wheat flour | 5 kg | 50% |
| Bakels Country Oven Oat and Barley Bread Concentrate 16 kg | 2.5 kg | 25% |
| Country Oven® Rye Bread Concentrate | 2.5 kg | 25% |
| Yeast | 0.312 kg | 3.12% |
| Water | 5.55 kg | 55.5% |
Method
Add all ingredients into a spiral mixing bowl.
Mix for 3 minutes on slow speed and 6 minutes on fast speed, until fully developed.
Dough temperature should be 24-26℃.
Scale at 920g and mould into sausage shape.
Dip in pumpkin seeds and place into tins.
Prove for 45-55 minutes at 38℃, 88% relative humidity.
Bake at 220℃ for 24 minutes, with steam.
Pull damper after 8 minutes.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.