Group 1
Ingredient
KG
Water
1.000
Wheat flour
0.500
0.500
Unmixed sifted rye flour
0.800
Black syrup
0.300
0.100
Rapeseed oil
0.070
0.050
Dry yeast
0.025
0.014
0.010
Total Weight: 3.369
Mixing time: 7 + 1 minutes
Resting time: 2 x 15 minutes
Dough weight: 650 g
Fermenting time: 35°C, 70% humidity, approx. 65 minutes
Bake in frames 2 x 6.
Starting temperature: 230°C
Baking temperature: 180°C
Steam: 7 seconds
Baking time: approx. 40 minutes
Topping: brush with butter after baking
Category
Finished Product
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