Rye buckwheat bread
Ingredients
- 3 kg
- GRANIX BUCKWHEAT
- 3 kg
- WATER FOR SOAKING
- 6 kg
- RYE FLOUR TYPE 720
- 1 kg
- WHEAT FLOUR TYPE 750
- 0,15 kg
- YEAST
- ok. 4,3 kg
- WATER
A method of preparing
1
PARAMETERS
Weeding time: 8+2
Cake temperature: 30 - 31°C
Weight of the cake: according to the plant
Aging of the cake: 15 min
Final fermentation: 40 - 45 min
Baking temperature: 220°C with steaming oven
Baking time: according to weight
2
Before preparing the dough, soak the mixture in the specified amount of water for 1 hour (water temperature 45 - 50°C).
3
Then add the remaining ingredients and mix the dough.
4
Put the finished dough of the desired weight into the molds. Smooth the top with a wet hand and sprinkle with sunflower.
5
Bake with steaming oven. At the end of baking, drain the steam to obtain a crispy crust.
Bon appétit!
