Premix for the preparation of traditional dark rye bread of Northern Europe with lots of sunflower seeds in it. It has an intensive rye malty taste, darker interior and a very long shelf life.
Benefits
+ Rich rye malt aroma & taste
+ Full of goodness of sunflower seeds
+ Easy to prepare and long shelf life
Baker Recipe for Dark Rye Bread
| NORDLÄNDER |
1000 gm |
| Water ( Room temp) |
600 gm - 630 gm |
| Fresh Yeast / Dry Yeast |
30 gm / 10 gm |
Baking Method
| Mixing time (approx) |
8 min slow & 6 min fast |
| Dough temperature |
28° C |
| Bulk fermentation |
30 min |
| Mix Again |
4 min to 5 min |
| Again Bulk fermentation |
20 mins |
| Scale weight |
600 gm into the tin |
| Final Proof |
35 min to 45 min at 32° C and 75% relative humidity |
| Decorate the dough with lots of sunflower seeds |
|
| Baking temperature |
240° C falling 200° C |
| Baking time |
40 min to 45 min |
| Note: Cold water should not be used. Use Paddle attachment for mixing |
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We are the Manufacturer & Suppliers of Rye Bread Mix, Our Rye Bread Mix is supplied to all major countries like Sharjah, Dubai, Qatar, Bahrain, Saudi Arabi, Kuwait, Oman, Egypt, Thailand, Malaysia, Sri Lanka, India, Nepal & Bangladesh. Our Finest Swiss quality Rye Bread Mix is formulated by Swiss Experts.
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