Recipes

Rye Meal Bread 80/20

Ingredients

Weight/
Volume
Ingredients
270 g Laucke Mulgara Flour
1,113 g Laucke Rye Wholemeal Flour
30 g Salt
15 g Laucke Soft 1% Improver
30 g Milk Powder
140 g Gluten
55 g Dark Malt Powder (Tru-Malt)
30 g Shortening
40 g Yeast, compressed
975 g Water, variable

Method

  1. Suggested finished dough temperature 26°C.

  2. Recovery period 15 – 20 minutes.

  3. Scale 900 gram dough pieces.

  4. Shape into batons, and place into 450 gram bread tins.

  5. Dust the tops heavily with rye flour, or roll the loaves in sesame seeds.

  6. When proved cut the top in a diagonal pattern.

  7. Baking temperature 240°C for 10 minutes, reducing to 200°C for approximately a further 50 minutes.

  • Yeast Bread
  • Bake for 60 minutes
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