German Wholemeal Rye Bread – Bake With Yen

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German Wholemeal Rye Bread

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350gm Aichermuhle White Wheat Flour

150gm Aichermuhle Wholemeal Rye Flour

20gm Aichermuhle Rye Sourdough

10gm salt

10gm molasses sugar

5gm Eagle Instant Yeast

340gm water +/-


1. Mixing6mins slow speed & 4mins medium speed

2. Resting Time20mins 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

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