Premium Light Rye Sandwich Bread

A recipe for Light Rye Bread, using Bakels Fermdor R Classic and Bakels ingredients.

Ingredients

Group 1

Bakers Flour

4.500

Water (Variable)

3.150

Rye Flour

0.500

Voltem

0.100

Bakels Fermdor R Classic

0.150

Iodised Salt

0.080

Bakels Instant Active Dried Yeast

0.075

Quantum Plus Improver

0.050

Bacom A100

0.025

Total Weight: 8.630

Method

1. Place all ingredients into mixing bowl.
2. Mix Dough to full development.
3. Allow dough to rest for 5-10 minutes.
4. Scale dough to desired weight and round up.
5. Allow dough pieces to rest for 5-10 minutes.
6. Mould dough pieces into shape and place into tin.
7. Proof to optimum and bake at 220°C until baked. (Baking time and temperature will vary depending upon the oven used and the size and shape of the loaf.)

Notes: Fermdor RE used at 3% although it can be used at up to 6% with formulation modifications.
Fermdor RE may be replaced with Fermdor GERM or Fermdor WM for a different flavour and aroma.