Recipes

Heavy Scandinavian Rye Bread

Ingredients

Weight/
Volume
Ingredients
DOUGH
500 g Laucke White Rye T60 Flour
500 g Laucke Rye Wholemeal T180 Flour
665 g Laucke Wholemeal Flour
35 g Salt
35 g Shortening
50 g Sour Dough Extract
1,080 g Water, variable
20 g Laucke Soft 1% Improver
YEAST
50 g Yeast, compressed
85 g Water

Method

  1. Note: this dough is prepared in 2 stages. Firstly, all ingredients, except for the yeast and a little of the water are mixed together to form a dough, this is then allowed to stand for 1 hour.

  2. After 1 hour, the yeast is mixed with the second amount of water and then added to the dough and mixed thoroughly until clear.

  3. The dough is then allowed to rest for 10 minutes before processing.

  4. This bread is suitable to bake in tins or wooden frames, and should have a dark slightly cracked surface, and a dense grain.

  5. This recipe can have the addition of 20% grains.

  6. Scale at 1 kg each, and roll the top in sesame seed and place in 450 gram bread tins, or equivalent baking container.

  7. Allow to proof/rise until increased in size by approximately 1/3, then bake with 5 seconds of steam at 180°C for about 45 minutes, or until well crusted.

  • Specialty Breads
  • Yield: 3 loaves
  • Bake: 45 minutes
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