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Bavarian rye bread

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Ingredients:
 5000 g Flour Durasoft
 5000 g Concentrate RYE PLUS
 250 g Fresh yeast (or dry yeast)
 200 g Salt
 7000-7300 g Water
PROCEDURE:
1

Mixing time: 3 minutes slow + 5 minutes fast

2

Dough temp: 28o C

3

Resting time: 20-30 minutes

4

Dough weight: 580 g for 500 g loaf

5

Preparation: Mould dough pieces, dust topside with flour and set up on trays

6

Proof: 45 minutes approx. Before baking, cut surface.

7

Baking temp.: 230o C with steam

8

Baking time: 40 minutes

Nutrition Facts

0 servings

Serving size

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