Rye Rye Bakery Baking Bread

Description

Classical rye yoke on whole grain "bio" flour.On rye yoke, you can cook a lot of classic roasted breads like rye and rzhanachenic.Engineering ZakvaskPour source into the tank,Add 150 ml of warm water (30-38 ° C), sugar 1 tbsp. l. Stir, leave for 15 minutes.Add 100 g. Flour, seize, put in a warm place (30-38 ° C) under the film.In Zakvask, the sudden aroma applies and bubbles to formWe mix doughAdd 275 g. Flour, 165 ml. Water, teaspoon of salt, tablespoon Rast. Oil.Knead hands or in the dough and lay out the dough in a lubricated oil form for proofing,Close by film, put in a warm place (35-40 ° C).After 2 - 4 hours, you can bake bread.Bake breadIn the oven at 200 ° C - 45 min. with ferry.In the bread maker "Reframing bread"In a slow cooker at 100 ° C for 1 hour. On both sides.Cool before use.The recipe is designed for 600 ± 50 g. Bread.Ingredients: Rye wholemeal flour past the process of natural fermentation and fermentation.Perhaps a minor number of hops, maltEnergy value of the finished product per 100 grams: proteins - 6 g., Fats - 1 g. Carbohydrates - 40 g. 180 kcal.Shelf life 24 months.Storage conditions: in a dry room,Relative air humidity not more than 75%Pickup: Balashikha, KP Pavlino Forest 167, of. oneDelivery SDEK in RussiaBy mail in Russia

Specifications

• Brand / TM.

  Polyfood.

• Primary packaging

  bag

• Purpose

  Bakery

• Secondary packaging

• View of the product

  Leaven

• Weight (kg)

• Quantum Supplies

  20 kg

• Brand / TM.

  Polyfood