Light Rye Bread
Ingredients
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 700 g | Laucke Mulgara Flour | 4⅖ cups |
| 300 g | Laucke White Rye T60 Flour | 1⅞ cups |
| 20 g | Salt | 1 tbsp |
| 12 g | Yeast, dry | 4 tsp |
| 10 g | Laucke Soft 1% Improver | 4 tsp |
| 10 - 15 g | Shortening | ¾ - 1⅛ tbsp |
| 5 g | Caraway Seeds, optional | ¾ tbsp |
| 600 g | Water at 20°C | 1⅕ cups |
Method
Mix until dough is fully developed, and of a good workable consistency. (10 to 12 minutes on low speed only).
A finished dough temperature between 28°C -30°C is recommended.
Allow 10 – 15 minutes rest time before processing into a 600 g Baton/Sausage shaped dough piece.
Allow to proof slowly until almost doubled in size.
Bake at 200°C - 200°C for (approximately) 30 - 40 minutes in a good steaming oven.
Optional:
Mould into desired shapes.
For best results place into floured “wicker“ baskets, perforated “rye pans”, or perforated trays or boards covered with semolina. A hair net stretched over the wicker baskets is also a good option.
