Recipes

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

  1. Mix until dough is fully developed, and of a good workable consistency. (10 to 12 minutes on low speed only).

  2. A finished dough temperature between 28°C -30°C is recommended.

  3. Allow 10 – 15 minutes rest time before processing into a 600 g Baton/Sausage shaped dough piece.

  4. Allow to proof slowly until almost doubled in size.

  5. Bake at 200°C - 200°C for (approximately) 30 - 40 minutes in a good steaming oven.

  6. Optional:

  7. Mould into desired shapes.

  8. 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.

     

  • Specialty Breads
  • Bake for 30 - 40 minutes
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