ROGGEN BROT MIX 50
CODE - B12450Roggen Brot 50 is a classic premix ideal for preparing traditional aromatic German rye bread. This rustic mix has natural rye flour that yields authentic German...Read More
- Multi-purpose mix can be used for the range of rye bread.
- Quick, simple and reliable recipe.
- Good source of high fiber.
- With natural sourdough ferment.
- No coarse grains and seeds
USAGE : Original German rye bread with crispy crust
DOSAGE : 50%
Available Pack Sizes :
20 KG PAPER BAG
Description
Roggen Brot 50 is a classic premix ideal for preparing traditional aromatic German rye bread. This rustic mix has natural rye flour that yields authentic German style rye bread. This premix can also be used for making rye baguettes and bread rolls. Apart from coarsely milled rye, this premix also has dehydrated natural rye sourdough ferment, which gives it a rustic taste and flavour. Rye bread baked using SwissBake’s Rye Bread Mix has a high fiber content and is unusually denser than a bread baked using normal wheat flour.
Key Ingredients
Rye Flour, Dehydrated Rye Sour Dough, Malted Rye Flour, Fennel Powder, Caraway Powder
Recipe
| INGREDIENTS | QTY (gm) | QTY (%) |
| ROGGEN BROT 50-B12450 | 500 gm | 50% |
| REFINED WHEAT FLOUR | 500 gm | 50% |
| WATER | 580gm-600 gm | 60% |
| FRESH YEAST/DRY YEAST | 25gm/10 gm | 2.5%/1% |
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Method
Place all the ingredients in a mixing bowl. Use a spiral mixer, mix at slow speed for 6 minutes and then mix at a fast speed for 4 minutes. Dough temperature should be between 28°C to 30°C. Bulk fermentation for 30 minutes. Scale the dough weight to 500 gm & cover the top with flour. Intermediate proofing is not required. Final proof for 40 minutes at 32°C under 75% relative humidity. Bake at 230°C under falling temp. of 200°C for approximately 45 minutes for a 500 gm piece of dough. Bake with lots of steam.
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