Ingredients
Group 1
Ingredient
KG
Country Oven Rye Bread Concentrate
1.000
Wheat flour
1.000
Water
1.045
Yeast
0.060
Treacle
0.075
Millet seeds
0.075
Total Weight: 3.255
Method
Treacle and Millet
1. Mix the treacle with the water.
2. Place all of the ingredients into a spiral mixing bowl.
3. Mix on slow speed for 2 minutes.
4. Mix on fast speed for 6 minutes.
5. Leave to rest for 3 minutes.
6. Scale the dough at 450g and either mould into shaped dough pieces or place into small bread tins.
7. Leave to rest for 3 minutes.
8. Prove for 50 minutes at 36℃ (97℉) and 88% humidity.
9. Dust the top of the bread with flour and make desired cuts.
10. Bake at 230℃ (446℉) for 20 minutes with 6 seconds of steam.
Product Used
Ingredients
Group 1
Ingredient
KG
Country Oven Rye Bread Concentrate
1.000
Wheat flour
1.000
Water
1.045
Yeast
0.060
Treacle
0.075
Millet seeds
0.075
Total Weight: 3.255
Method
Treacle and Millet
1. Mix the treacle with the water.
2. Place all of the ingredients into a spiral mixing bowl.
3. Mix on slow speed for 2 minutes.
4. Mix on fast speed for 6 minutes.
5. Leave to rest for 3 minutes.
6. Scale the dough at 450g and either mould into shaped dough pieces or place into small bread tins.
7. Leave to rest for 3 minutes.
8. Prove for 50 minutes at 36℃ (97℉) and 88% humidity.
9. Dust the top of the bread with flour and make desired cuts.
10. Bake at 230℃ (446℉) for 20 minutes with 6 seconds of steam.
Ingredients
Group 1
Ingredient
KG
Country Oven Rye Bread Concentrate
1.000
Wheat flour
1.000
Water
1.045
Yeast
0.060
Treacle
0.075
Millet seeds
0.075
Total Weight: 3.255
Method
Treacle and Millet
1. Mix the treacle with the water.
2. Place all of the ingredients into a spiral mixing bowl.
3. Mix on slow speed for 2 minutes.
4. Mix on fast speed for 6 minutes.
5. Leave to rest for 3 minutes.
6. Scale the dough at 450g and either mould into shaped dough pieces or place into small bread tins.
7. Leave to rest for 3 minutes.
8. Prove for 50 minutes at 36℃ (97℉) and 88% humidity.
9. Dust the top of the bread with flour and make desired cuts.
10. Bake at 230℃ (446℉) for 20 minutes with 6 seconds of steam.
Product Used
Ingredients
Group 1
Ingredient
KG
Country Oven Rye Bread Concentrate
1.000
Wheat flour
1.000
Water
1.045
Yeast
0.060
Treacle
0.075
Millet seeds
0.075
Total Weight: 3.255
Method
Treacle and Millet
1. Mix the treacle with the water.
2. Place all of the ingredients into a spiral mixing bowl.
3. Mix on slow speed for 2 minutes.
4. Mix on fast speed for 6 minutes.
5. Leave to rest for 3 minutes.
6. Scale the dough at 450g and either mould into shaped dough pieces or place into small bread tins.
7. Leave to rest for 3 minutes.
8. Prove for 50 minutes at 36℃ (97℉) and 88% humidity.
9. Dust the top of the bread with flour and make desired cuts.
10. Bake at 230℃ (446℉) for 20 minutes with 6 seconds of steam.
Related recipes
Related products
Country Oven Rye Bread Concentrate
Bread, Roll & Morning Goods, Speciality Bread Mixes
Delivering the taste of Nordic and Germanic regions in a convenient 50% concentrate.
View product
