Recipes

Light Rye Mix

This baking mix has gained an excellent reputation for the reliable production of excellent rye breads using the Rapid dough process.  Our locally grown and milled Rye is blended with a suitably strong wheat flour to produce bold rye breads and rolls with excellent flavour.

Ingredients

Weight/
Volume
Ingredients
12.5 kg Light Rye Mix
250 g Yeast (dry)
8.5 kg Water (variable)

Method

  1. Carefully weigh out dry ingredients and place in bowl. If using compressed yeast double the quantity.

  2. Add water to give finished dough temperature of 27°C.

  3. Mix in the normal manner for your machine and ensure thorough development. Slight "overmixing" to make dough more extensible will make moulding easier and improve finished product.

  4. Give 10 minutes rest (floor) time.

  5. Scale to required loaf size and round.

  6. Give 10 Minutes intermediate proof.

  7. Final mould into desired shapes.

  8. Give 80% proof.

  9. Dough pieces can be given a shallow cut before or after proofing, this prevents splitting.

  10. Load loaves on the sole or shelves of the oven if possible, otherwise trays should be preheated in the oven.

  11. Give the oven a good shot of steam immediately before and after loading. Rye bread benefits from extra steam in the initial stages of baking. Use a hand spray if steam is not available.

  12. To set the crust at baking, use a high initial heat until the steam clears, then bake out slowly.

Helpful Hints

  • Rye doughs will feel stickier than standard white doughs.
  • The bottom of dough pieces can be dipped in semolina to prevent sticking to trays, or coat trays with semolina.

  • Laucke Specialities
HOME BAKER RECIPE

PROFESSIONAL BAKER RECIPE

PRINT RECIPE BACK TO RECIPE LIST
Are you sure you want to print? Print Cancel