German Wholemeal Rye Bread
Posted by Hello BWY on
Live DEMO : BWY FB Page
Ingredients:
350gm Aichermuhle White Wheat Flour
150gm Aichermuhle Wholemeal Rye Flour
20gm Aichermuhle Rye Sourdough
10gm salt
10gm molasses sugar
340gm water +/-
Method:
1. Mixing - 6mins slow speed & 4mins medium speed
2. Resting Time - 20mins at room temperature
3. Scale - 8pcs of 100gm each, shape in round and rest for 30 mins
4. Make Up - Shape it into coupe form
5. Final Fermentation - 75mmins at 30°C
6. Decoration Before Baking - Dust with flour and give few incision cut
7. Baking Time - 18mins +/- in a preheated oven of 200°C