Recipes

100% Rye Flour Bread

Ingredients

Weight/
Volume
Ingredients
ACETIC SOUR
187 g Vinegar
563 g Water
1,012 g Laucke Rye Wholemeal T180 Flour
28 g Salt
DOUGH
1,990 g Laucke White Rye T60 Flour
120 g Acetic Sour
20 g Soya Flour
40 g Salt
50 g Yeast
1,390 g Water (variable)

Method

  1. Acetic Sour

    Mix by hand in a Stainless Steel Bowl, and leave in a warm place overnight for 16 hours or use an existing Sourdough Starter in the Final Dough.

  2. Finished dough temperature 28°C.

  3. Rest dough for 15 – 20 minutes.

  4. Scale dough piece 1200 grams, mould to the desired shape.

  5. Spray the loaves completely with water, and then completely cover with a mixture of rolled oats and sesame seeds

  6. Place into rye baskets for proving.

  7. Do not cut or dock.

  8. Bake at 250°C for 10 minutes, then reduce temperature to 220°C.

  9. Total baking time 60 minutes.

  • Yeast Bread
  • Yield: 3 @ 1,200 grams
  • Bake for 60 minutes
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