Recipe detail

Name: Rye bread
Yield: 20
Cuisine: Other
Ingredients: 180.0000 ml Milk; 180.0000 ml Water; 7.0000 g Dried yeast; 250.0000 g Rye flour; 190.0000 g All purpose flour; 3.0000 g Salt; 4.0000 g Caraway seeds; 50.0000 ml Oil for greasing

Pastry Rye bread

31. 8. 2022

Author: Ondrej Vlcek

Company: Retigo

Food category: Pastry

Cuisine: Other

Download PDF Download BR2

Program steps

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Injection

10 n

20 s

100 ml

Hot air

100 %

Termination by time

00:30 hh:mm

180 °C

70 %

Ingredients - number of portions - 20

Name	Value	Unit
milk 3.5%	180	ml
water	180	ml
dried baker's yeast	7	g
plain rye flour	250	g
coarse wheat flour	190	g
salt	3	g
carraway seeds	4	g
vegetable oil	50	ml

Nutrition and allergens

Allergens: 1, 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, Cholin, D, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	78.3 kJ
Carbohydrate	16.2 g
Fat	0.3 g
Protein	1.9 g
Water	0 g

Directions

Place dry ingrediences together, careful with the salt not putting it directly on top of yeast.
Mix togerther adding milk and water gradually, You may not need it all.
Knead until you get soft spongy dough. Should be smooth and elastic.
Grease the dough and cover it loosely and let it proofe until double the size.
Knead again and shape into oval or round shape.
Put it on tray with greeseproof paper and score few times with knife.
Let it proofe again until doubled and bake in the oven.
When finished, should make a hollow sound when knocked by hand on a bottom side.

Recommended accessories

Aluminium baking sheet perforated