Hungarian Rye Bread
Ingredients
- 4000-6000 g - 40-60% Flour
- 6000-4000 g - 60-40% Rye flour
- 200-300 g - 2-3% Yeast
- 300 g - 3% Proson Volkoren (wholemeal)
- 100 g - 1% Sonplus Super Fines 2
- 5300-6000 g - 53-60% Water approx.
Working method
- Mix all ingredients into a well developed dough.
- Dough temperature: approx. 24-26ºC
- Bulk proof: Approx. 30 min
- Scale: Approx. 500 grams
- Mould as a long loaf Place the dough pieces on a with rice flour prepared inserter or baking sheets
- Final proof: Approx. 40-60 minutes
- Baking: approx. 30-40 minutes at 190-200ºC
- Just before baking sprinkle with rye flour an incise as desired
