Recipes

Heavy Rye Grain Bread

Ingredients

Weight/
Volume
Ingredients
DOUGH
1,060 g Laucke Organic Wholemeal T160 Flour
620 g Laucke Rye Flour
265 g Kibbled Wheat (Soaked)
265 g Kibbled Rye
1,060 g Laucke Rye Wholemeal T180 Flour
45 g Salt
110 g Sour dough (Bass Light)
53 g Instant Potato Flakes
1,300 g Water, variable
YEAST
90 g Yeast, compressed
177 g Water

Method

  1. Dough

  2. Finished dough temperature 27°C – 28°C.

  3. Mix to a clear dough approx 4-5 minutes – not too tight.

  4. Let stand for 1 hour.

  5. Yeast

  6. Mix yeast with water, and add to the above dough, and mix thoroughly

  7. Leave dough to relax for 10 minutes.

  8. Scale at 1,000 grams each, and place 2 pieces in a 680 gram bread tin.

  9. Give final proof, and process as a condensed loaf.

  10. Bake for 50 minutes at 220°C.

  • Specialty Breads
  • Bake for 50 minutes
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