Bread ImproversFats and MargarinesSchapfen MühleSugarsBakers Basket
The Spelt SpecialistBavariaGrainy RyeKrustikaMalt and GrainPane CapricciosaPotato BreadPumpkin Seed BreadRye PlusSchapfen Dinkel Joghurt BrötchenSchapfen GerstenWonneSchapfen IslanderSchapfen RoggenPerfektsSchapfen Schwäbischer DinkellaibSchapfen Tiroler NussbrotWT2

puffed rye kernels, rye grits, oat flakes, dehydrogenated rye sour dough, extract from barley malt, ionized salt, fibre (apple fibre), barley malt flour, sugar, thickener (guar gum E412), vegetable oil, flour enhancer (ascorbic acid E300).

Grainy Rye
[PDF download]

Concentrate for rye-grain-bread

• For direct method dough processing
• Soak piece is unnecessary due to the usage of fine puffed cereals
• Very appealing taste “typical German style”
• Soft crumb and long freshness
• Dosage 50 %

Recipe for Grainy Rye bread
Recipe bread
concentrate 5.0kg
wheat flour 5.0kg
fresh yeast 0.15kg
or dry yeast 0.08kg
water 7.0l
total dough weight 17.15kg

• Dough temperature 28°- 30° C
• Mixing: 3 min. slow + 8 min. fast speed (spiral mixer)
• Rest time: 30 minutes
• Dough weight:
for bread tins (10 x 11 x 28 cm) = 1400 g
for round tins (850 ml) = 600 g
for other tin types approx. ½ filling
• After forming the dough pieces cover with oat flakes and set into greased tins.
Tip: handle dough with moist hands.
• Proofing time: 40 - 50 minutes
• Baking: Feed into oven at 250° C with steam decrease to 200° C after 5 min. Time: 50 - 60 mi n.

Packing: 25 kg per bag with PE liner
Store in a cool and dry place (18° C max)
Art. No. 03211A