Bakels
Baking ingredients since 1904

KIBBLED RYE DEPOSITED BREAD

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Bread and Yeast Compounds - Bread Premixes and Concentrates
Recipe No:  R131a
USING COUNTRY OVEN KIBBLED RYE MIX
Group  Ingredient KG
1 COUNTRY OVEN KIBBLED RYE MIX 2.000
 
  Water (30°C) 1.800
 
2 Flour 2.000
 
  BAKELS INSTANT ACTIVE YEAST 0.040
  Water (variable) 1.000
  Total Weight 6.840
Method:  1. Deposited Dough.
2. Soak Group 1 for 3 hours.
3. Add Group 2 and develop thoroughly.
4. Dough temperature 30°C.
5. Dough slack consistency.
6. Scale dough directly into tins approximately half full.
7. Prove until tins three quarters full.
8. Lid and bake at 220°C (430°F) for 45-50 minutes.
Notes:  The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.
  If using Compressed Yeast, use 125g (5oz) in above recipe.