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Coarse Rye Bread

Ingredients soaked grain

Coarse wholemeal rye, medium 2.500 kg
Water (50° C), approx. 2.500 l
Total weight 5.000 kg

Swelling time:    3 – 4 hours

Ingredients Dough

Soaked grain 5.000 kg
Coarse rye, fine 6.500 kg
Basic sour, dough yield 160 1.600 kg
IREKS-ÖKOSAUER 0.500 kg
PANIMALTIN 0.200 kg
Salt 0.200 kg
Yeast 0.120 kg
Water, approx. 5.400 l
Total weight 19.520 kg

Processing

Mixing time: 15 – 20 minutes slow, spiral mixer
Dough temperature: 28 – 30° C
Bulk fermentation time: 30 – 40 minutes
Scaling weight: 1.100 kg
Intermediate proof: none
Processing: in baking tins (18 x 10 x 10 cm)
Final proof: approx. 60 minutes
Baking temperature: 230° C, dropping, giving steam
Baking time: 60 – 80 minutes (core temperature: 97° C)

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