Easy Rye


Mix in powder form for rye bread

Recipe

Easy Rye......................................................................5 kg
Wheat flour...................................................................5 kg
Yeast.........................................................................200 g
Water.........................................................................± 6 L

Ingredients

Whole rye flour, salt, dextrose, emulsifier: E472 f (mixed acetic and tartaric acid esters of mono-and diglycerides of fatty acids), acidifier: E330 (citric acid), vegetable oil, antioxydant: E 300 (L-ascorbic acid), enzymes*


*contain wheat

Store in a dry place (max. 25°C).
Close packaging tightly after each use.
15 Kg

Method

Mix at 700 to 800 revs.
Dough temperature: 25 to 27°C.
First rest in bulk: 10 mins.
Second rest in pieces: 10 mins.
Mould and give a final rest of 50 to 60 mins.
Baking time: ± 40 mins at 240°C according to the size of the loaf.

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