Recipe detail

Name: Rye bread
Yield: 10
Cuisine: Czech
Ingredients: 250.0000 g žitná mouka; 200.0000 g hladká mouka; 170.0000 ml mléko; 170.0000 ml voda; 7.0000 g suché droždí; 3.0000 g sůl; 2.0000 g kmín celý

Pastry Rye bread

31. 8. 2022

Author: Ondrej Vlcek

Company: Retigo

Food category: Pastry

Cuisine: Czech

Download PDF Download BR2

Program steps

Preheating:
150 °C

To view the entire table, move the table to the right.

Injection

10 n

30 s

100 ml

Hot air

100 %

Termination by time

00:30 hh:mm

180 °C

100 %

Ingredients - number of portions - 10

Name	Value	Unit
rye flour	250	g
plain wheat flour	200	g
milk 3.5%	170	ml
water	170	ml
dried baker's yeast	7	g
salt	3	g
carraway seeds	2	g

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	160.8 kJ
Carbohydrate	32.7 g
Fat	0.7 g
Protein	4 g
Water	0 g

Directions

Mix both flours and make a well in the middle.
Pour yeast into the well and cover with lukewarm milk.
Add salt, not directly to the yeast, but around the flour together with all the carraway.
Mix while gradually adding water to a soft, smooth, elastic dough, it is possible that we will not use all the water.
Let it rise until doubled in size.
Knead again and shape into an oval or round shape. Place the loaf on a floured baking sheet or baking paper and let it rise again until it doubles its volume.
Place in a preheated convection oven and bake according to the program.
When you tap the underside of the bread after baking, it should make a hollow sound.

Recommended accessories

Aluminium baking sheet perforated