Bread mixture based on rye flour and liquid malt uses separate leavening made from water, brown flour and yeast

摘要

The bread flour is made from the following ingredients (in parts by weight): 10 parts water; 11 parts light rye flour; 5 parts medium white flour; 0.35 parts yeast; 0.75 parts liquid malt; and 0.675 0.750 parts salt. It uses a separate leavening made from 5 parts water; 7.5 parts brown flour and 0.05 parts yeast. The leavening is mixed and left to rest for 8 hours before adding to the bread mixture. The resulting dough is shaped and left to rise for about 20 minutes at a temperature of 20 - 25 degrees C before baking at 220 degrees C for between 1 hour 10 minutes and 1 hour 20 minutes.