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Ingredients

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IREKS Light Rye Bread Mix Make Up Instructions

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Method

  • Mixing time: 2 + 6 minutes

  • Dough temperature: 26° C – 27° C

  • Bulk fermentation time: 20 minutes

  • Scaling weight: as desired

  • Intermediate proof: none

  • Processing: as desired

  • Final proof: 50 minutes

  • Baking temperature: 230° C, giving steam

  • Baking time: approx. 40 minutes (depending on size)

  • After the bulk fermentation time, scale the dough and mould as desired. For the round, rustic loaves, allow to prove with the seam downwards on setters. After ¾ final proof, turn the dough pieces and bake, giving steam. For long-shaped bread, allow to prove with the seam downwards on setters. After the final proof, cut the dough pieces 2 – 4 times and bake, giving steam.

Delivery across
UK & Ireland