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Light Rye Bread

Light Rye Bread

Course : Bakery
Regions : European
Servings : 4
Cooking Time : 60 Minutes

Chef Gautam Kumar


Light Rye Flour 4000 gm
Salt 80 gm
Yeast fresh
Sugar 80 gm
Water 2400 ml
Improver 20 gm


  1. Dissolve the yeast in the luke warm water.
  2. Add this to the rest of the ingredients and mix to a tight dough.
  3. Mix for 3 minutes on 2nd speed and 6 minutes on 3rd speed.
  4. Let the dough rest in bulk for 35 minutes.
  5. Scale into desired portion, round them into balls and rest a further 10 minutes.
  6. Roll into shape, proove and bake.
  7. Bake depending on size first with a starting temperature of 210 degrees for first 5 minutes.
  8. Turn the oven down to 190 degrees.