Ingredients
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5 kg 11 lbs 0 oz kg IREKS Light Rye Bread Mix
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5 kg 11 lbs 0 oz kg Carr's Bakers Flour
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0.3 kg 0 lbs 11 oz kg AB Mauri Pinnacle Baker's Yeast
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6.3 L 26.46 cups Water
IREKS Light Rye Bread Mix Make Up Instructions
Method
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Mixing time: 2 + 6 minutes
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Dough temperature: 26° C – 27° C
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Bulk fermentation time: 20 minutes
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Scaling weight: as desired
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Intermediate proof: none
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Processing: as desired
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Final proof: 50 minutes
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Baking temperature: 230° C, giving steam
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Baking time: approx. 40 minutes (depending on size)
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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.
