Recipes

Medium Rye Bread 60/40

Ingredients

Weight/
Volume
Ingredients
665 g Laucke Euro T55 Flour
500 g Laucke White Rye T60 Flour
495 g Laucke Rye Wholemeal T180 Flour
35 g Salt
15 g Laucke Soft 1% improver
35 g Milk Powder
85 g Gluten
30 g Dark Malt Powder (Tru-Malt)
35 g Shortening
50 g Yeast, compressed
1,060 g Water, variable

Method

  1. Finished dough temperature 26°C-27°C.

  2. Recovery period 15-20 minutes.

  3. As this is a heavier type loaf, it is the usual practice to weigh the dough pieces heavier, as this bread will not obtain large volume.

  4. Scale at 1 kg and place into the rye baskets.

  5. Allow to proof / rise until volume has increased by about 50%.

  6. Before loading into the oven, spray the tops and sprinkle evenly with sesame seeds.

  7. Bake at 200°C with 5 seconds steam for 10 minutes dropping oven to 180°C for about 45 – 50 minutes or until baked to your satisfaction.

     

  • Specialty Breads
  • Bake for 45 - 50 minutes
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