Recipes
| Soaked grain | 4.600 | kg |
| Wholemeal rye flour | 3.000 | kg |
| DELIKATESSE-SPECIAL | 4.700 | kg |
| FERTIGSAUER | 0.450 | kg |
| PANIMALTIN | 0.175 | kg |
| Yeast | 0.175 | kg |
| Water, approx. | 6.000 | l |
| Total weight | 19.100 | kg |
| Mixing time: approx. 20 minutes slow, spiral mixer |
| Dough temperature: 28 – 30° C |
| Bulk fermentation time: 30 – 45 minutes |
| Scaling weight: 1.050 kg (18 x 10 x 10 cm) |
| Intermediate proof: none |
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Instructions for use: After the bulk fermentation time, scale the dough, mould the dough pieces slightly long, toss in sesame and place into the greased tins. Allow the dough pieces to prove and bake subsequently. |
| Final proof: approx. 45 minutes |
| Baking temperature: 240° C, dropping to 200° C, giving steam |
| Baking time: approx. 50 minutes (core temperature: 97° C) |
