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
NOTE: Soak the Rye Meal and Kibbled Rye in the total dough water for 30 minutes prior to mixing.
Mix dough for 10 minutes on low speed.
Suggested finished dough temperature 26°C.
Scale at 600 grams, and mould into torpedo shape.
Spray with water, and roll to completely cover with rolled oats and sesame seeds.
Place 4 loaves per tray.
Final proof for 60 minutes at 32°C /80 relative humidity.
Bake Heavy Kibbled Rye Bread 220°C for 45 minutes + steam.
