The mix, apart from rye flour, contains sunflower seeds and linseed. Bread from the rye bread mix can certainly be recommended to all people who care about their health. The bread from this mix is less caloric, which makes it an ally of people who care about an impeccable figure. Due to the extremely high fiber content, this mix has a beneficial effect on the digestive system.
Ingredients | Ingredients [g] |
Rye flour type 720 | 8 000 |
MIX | 2 000 |
Yeast | 300 |
Ritesa sourdough | 250 |
Water | 8 000 |
Kneading | 4’ + 2’ |
Dough temperature | 28 - 30°C |
Initial fermentation | 15 minutes |
Method:
Knead all the dough ingredients and leave it to allow the initial fermentation (15 minutes). Then, weigh out the desired amount, shape a dough chunk and place it in a pan. Ferment at 33-35°C and humidity of about 85% for 50 - 60 minutes.
Baking: 200°C -> 20 minutes -> 180°C
Baking time: approximately 40-45 minutes.
Ingredients | Ingredients [g] |
Wheat flour type 550 | 8 000 |
MIX | 2 000 |
Yeast | 400 |
Improver White | 20 |
Water | 5 200 |
Water | 1 500 |
Kneading | 3’ + 4’ |
Dough temperature | 27 - 28°C |
Initial fermentation | 15 minutes |
Method:
Knead all the dough ingredients and leave it to allow the initial fermentation (15 minutes). Then divide and round the dough using a divider. Place the formed rolls on the trays and put in the fermentation chamber. Allow fermentation at 33 – 35°C and 85% air humidity for approx. 45 minutes.
Baking: 200°C with steaming
Baking time: approximately 15 minutes.
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