Recipes

100% Heavy Kibbled Rye

Ingredients

Weight/
Volume
Ingredients
245 g Laucke Kibbled Rye
975 g Laucke Rye Meal Flour
30 g Salt
12 g Laucke Soft 1% Improver
12 g Milk Powder
120 g Gluten
45 g Dark Malt Powder (Tru-Malt)
25 g Shortening
35 g Yeast, compressed
910 g Water, variable

Method

  1. NOTE: Soak the Rye Meal and Kibbled Rye in the total dough water for 30 minutes prior to mixing.

  2. Mix dough for 10 minutes on low speed.

  3. Suggested finished dough temperature 26°C.

  4. Scale at 600 grams, and mould into torpedo shape.

  5. Spray with water, and roll to completely cover with rolled oats and sesame seeds.

  6. Place 4 loaves per tray.

  7. Final proof for 60 minutes at 32°C /80 relative humidity.

  8. Bake Heavy Kibbled Rye Bread 220°C for 45 minutes + steam.

     

  • Yeast Bread
  • Bake for 45 minutes
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