Recipe detail

Pastry Rye bread

31.8. 2022

Author: Ondrej Vlcek

Company: Retigo

Food category: Pastry

Cuisine: Other

Program steps

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1
Injection
10 n
time icon 20 s
probe icon 100 ml
2
Hot air
100 %
time icon Termination by time
time icon 00:30 hh:mm
probe icon 180 °C
ventilator icon 70 %
ventilator icon 

Ingredients - number of portions - 20

Name Value Unit
Milk 180 ml
Water 180 ml
Dried yeast 7 g
Rye flour 250 g
All purpose flour 190 g
Salt 3 g
Caraway seeds 4 g
Oil for greasing 50 ml

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