Flour composed of wheat and a high percentage of rye for industrial uses, with high water absorption capacity (normally worked with 65-70%, but up to 75%) and rich in dietary fibre. Just add water, yeast and salt to obtain the traditional dark rye bread
Normal
mixing time: ± 10 minutes in a spiral machine and ± 15
minutes in a fork machine
NOTE:
Kneading times depend on the rotation of the kneader
Kneading procedure
Let stand for about 30 minutes (stanch / initial fermentation). Weigh sticks to desired weights and roll. Roll into round or elongated loaves. Let ferment ± 60 minutes (intermediate fermentation) on trays between screens. Cut or turn upside down. For 500 g units, bake for ± 30 minutes at 230°C with steam at the beginning