Special breads

Rye Bread

Name: Rye Bread
Prep time: 15 min
Yield: 16830 g
Ingredients: 7000 g Rye flour T130; 3000 g Bread flour T65; 6500 g Water; 180 g Fine salt; 150 g Fresh yeast

Ingredients

Target weight (g)

Edit the total weight or any ingredient weight to recalculate the whole recipe

Rye flour T130g

Bread flour T65g

Waterg

Fine saltg

Fresh yeastg

Total16830 g

Preparation steps

1
Mix speed 1 for 6 min, speed 2 for 3 min max. Rye develops little gluten.
2
Dough temperature 25-26°C.
3
Short bulk ferment 30-45 min.
4
Divide 800 g, shape into short bâtards.
5
Place on couche or in tins.
6
Final proof 45 min-1h. Watch for over-proofing.
7
Dock the surface or score finely.
8
Bake at 240°C with steam, 40-50 min.

Nutritional values

Per 100g

Calories

202.4 kcal

Protein

5.7 g

Carbs

42.1 g

Sugars

1.1 g

Fat

0.9 g

Saturated fat

0.1 g

Fibre

4.0 g

Salt

1.0 g

Allergens

Gluten

Other recipes in the same category

Multigrain Seed Bread Whole Wheat Bread Olive Bread Walnut Bread Fig & Hazelnut Bread

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