(Back To Recipes Home)

Dark Rye Bread - Straight Dough

     ·10 lbs Supreme Hi Gluten Flour

     ·2 lbs 8 ozs dark rye flour

     ·8 lbs 4 ozs water

     ·4 ozs yeast

     ·5 ozs salt

     ·5 ozs Dynamalt

     ·6 ozs Koerner Blue Label Shortening

     ·1/2 oz yeast food

     ·1/2 oz ground or whole caraway seeds

Mix to a smooth dough on slow or medium speed – do not over mix.Dough temperature-76ºF. Fermentation time 2 hours -(Variable, depending on shop condition). Scale and round up – let round pieces rest for 12 minutes and make up, proof and bake using steam in oven. Temperature 410ºF.