Wholemeal Rye Bread with Seeds
Wholemeal Rye Bread with Seeds — a Komplet recipe in 3 components, makes 22. 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
- proofing time (dough)
- 15 min
- proofing time (shaped dough)
- 20-30 min
- baking temperature (start)
- 240 °C
- baking temperature (end)
- 200 °C
- baking time
- 60 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Komplet Żytniak CL Rye Bread Mix 10 kgKomplet Chleb Żytniak CL | 2500 g |
| Rye flour type 2000 | 6900 g |
| Wheat flour type 750 | 900 g |
| Yeast | 150 g |
| Water | 8000 g |
Additions
| Ingredient | Quantity |
|---|---|
| Sunflower seeds | 1000 g |
| Sesame seeds | 500 g |
| Linseed | 500 g |
| Water | 1500 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Komplet Ziardekor | 650 g |
Method
Pour water at about 50°C over the seeds and leave for 1-1.5 hours.
Make the dough from all the ingredients and set aside to prove. To balance the flavour, 50 g of salt can be added.
Mixing (spiral mixer): 10 minutes on 1st speed, 2 minutes on 2nd speed. Dough temperature: about 30°C. Dough proofing time: 15 minutes.
Then divide the dough into pieces, shape them, moisten with water, roll in KOMPLET Ziardekor, place in tins and leave to prove. Scaling weight: 1.00 kg per tin of 21 x 11 x 7 cm. Proofing time: 20-30 minutes.
After proofing, put into the oven and add steam.
About 15 minutes before the end of baking, open the damper (vent).
Baking temperature: 240°C falling to 200°C. Baking time: about 60 minutes.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.