Wholemeal Rye Bread (Żytniak)
Wholemeal Rye Bread (Żytniak) — a Komplet recipe, makes 18 (total quantity 11400 g). Uses Komplet Żytniak CL Rye Bread Mix 10 kg.
- mixing time (spiral mixer, 1st speed)
- 10 min
- mixing time (spiral mixer, 2nd speed)
- 2 min
- dough temperature (approx.)
- 30 °C
- proofing time (dough)
- 15 min
- dough weight per tin
- 1.00 kg
- proofing time (moulded loaves)
- 20-30 min
- baking temperature (start)
- 240 °C
- baking temperature (end)
- 200 °C
- baking time (approx.)
- 60 min
- vent opening before end of baking (approx.)
- 15 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 | 300 g |
| Water | 800 g |
Method
Mix all ingredients into a dough and leave it to prove.
Divide the dough into pieces, shape them, moisten with water, roll in wholemeal rye flour, place in tins (21 × 11 × 7 cm, 1.00 kg of dough per tin) and leave to prove.
When proving is finished, put the loaves in the oven and add steam. About 15 minutes before the end of baking, open the oven vent.
Other variant: 2 kg of sunflower seeds or dried plums can be added to the dough; in that case increase the water to 8.50 kg.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.