Bartnik

Bartnik is exceptionally flavorful bread with addition of herbs and golden honey.

The unusual combination of rye flour, sunflower seeds, potato flakes, ground cumin and honey in the mix, allows the production of a very originally flavored and unique bread. Honey and barley malt make Bartnik bread gain not only a natural taste, but also natural color of the crumb and crust Bartnik bread’s unique advantage is that it does not contain any additives, artificial colorings or preservatives.

BARTNIK bread

Premix leaven

Ingredients

Ingredients [g]

Bartnik mix

300

Water (approximately 40 - 50°C)

300

Soaking time

30 min

Dough

Ingredients

Ingredients [g]

Premix leaven

600

Rye flour type 720

850

Wheat flour type 750

150

Honey

70

Yeast

35

Liquid Ritesa

35

Water

about 750

Kneading

3’ + 4’

Dough temperature

28 - 30°C

Initial fermentation

15 minut

Method:

Soak the mix for about 30 minutes. Then knead all the dough ingredients and allow the initial fermentation of the dough for 15 minutes. Weigh out the desired amount, shape the dough and place it in a pan. Ferment at 33-35°C and humidity of about 85% for 35 - 45 minutes. Then bake with steam for approximately 45-50 minutes at about 200°C. After 20 minutes of baking reduce the temperature to 180°C.

Mixed Bread

Premix leaven

Ingredients

Ingredients [g]

Bartnik mix

300

Water (approximately 40 - 50°C)

300

Soaking time

30 min

Dough

Ingredients

Ingredients [g]

Premix leaven

600

Rye flour type 720

100

Wheat flour type 750

900

Yeast

40

Liquid Ritesa

6

Magimix Gold

5

Water

about 470

Kneading

3’ + 4’

Dough temperature

27 - 29°C

Initial fermentation

15 minutes

Method:

Soak the mix for about 30 minutes. Then knead all the dough ingredients and allow the initial fermentation of the dough for 15 minutes. Weigh out the desired amount, shape the dough and place it in a form. Ferment at 33-35°C and humidity of about 85% for 35 - 45 minutes. Then bake with steam for approximately 30 minutes at about 200-220°C.

Bread rolls

Premix leaven

Ingredients

Ingredients [g]

Bartnik mix

300

Water (approximately 40 - 50°C)

300

Soaking time

30 min

Dough

Ingredients

Ingredients [g]

Premix leaven

600

Wheat flour type 500

1000

Yeast

40

Magimix White

5

Water

about 400

Kneading

3’ + 4’

Dough temperature

26 - 27°C

Initial fermentation

15 minutes

Method:

Soak the mix for about 30 minutes. Then, knead all dough ingredients to normal consistency. Leave the dough to pre-ferment for 15 minutes and then divide and round using the divider. Place the formed rolls on the trays and put in the fermentation chamber. Ferment at 33 - 35°C and 85% air humidity for about 35-40 minutes and then bake with the oven steaming for about 18-20 minutes at 180°C.