Truly Rye - Seeded Bagels
Truly Rye - Seeded Bagels — a Zeelandia recipe. Uses Zeelandia Hearty Rye Bread Mix 25 kg.
- mixing time (slow speed)
- 7 min
- mixing time (fast speed)
- 4 min
- dough temperature
- 26-27 °C
- initial fermentation time
- 10 min
- resting time (after rounding 3 kg pieces)
- 10 min
- final proofing time
- about 45 min
- baking temperature
- 230 °C
- baking time
- 17 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Zeelandia Hearty Rye Bread Mix 25 kgPrawdziwie Żytni 25kg (rye bread mix) | 100 kg |
| Oil | 4 kg |
| Yeast | 3 kg |
| Water | 55 kg |
Method
Mix on slow speed for 7 minutes, then on fast speed for 4 minutes. Dough temperature: 26-27°C.
Initial fermentation: 10 minutes.
Divide the dough into pieces of 3 kg, round them and leave for another 10 minutes.
Divide each 3 kg piece into 30 pieces and round them, set aside for a few minutes, then shape into bagels, decorate as desired and place on baking trays.
Final proofing: about 45 minutes.
Bake at 230°C for 17 minutes.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.