All oven systems are suitable for baking coarse rye bread. The decisive factor is that after a hot baking phase with the addition of steam, which ensures a good transfer of heat, it is possible to bake for a long time without interruption. There are different requirements depending on the type of coarse grain bread.
With longer baking times, it is important to ensure that the crust does not become too strong. Baking times of 240 - 300 minutes are possible in closed baking tins. During a long baking process, dextrins, maltose, glucose and caramel are formed. This fact is utilised when baking Pumpernickel with a baking time of at least 16 hours.
Baking times for unsliced bread in baking tins measuring 18 cm long, 10 cm wide and 10 cm high, as is common in Denmark, are 90 minutes. Bread is baked for 90 - 120 minutes in so-called „Conze“ tins, which allow the bread to be baked without a strong side crust. The baking time for sliced bread produced in plant bakeries in rectangular boxes with 6 - 10 kg of dough is 120 - 180 minutes.
In addition to the popular rectangular baking tins, closed baking tins for half-round loaves are used. These imitate the more complex production of Rhine Coarse Rye Bread, allowing much softer doughs to be processed than in the case of oven-bottom loaves.
Coarse rye bread should not be baked according to a target core temperature alone. It must be ensured that the side surfaces are sufficiently stabilised so that no difficulties arise during subsequent slicing. In particular, low core temperatures of 96° C and below are not recommended when baking, as otherwise the desired texture and aromatic taste will not be achieved. The advantage of a slightly lower baking loss does not justify the flavour disadvantages of too short-baked coarse rye bread.
