“Zytomir” Rye bread

„Zytomir” Rye bread is 33% premix, from which in a simple way you could prepare high quality, traditional, Polish bread with delicious aroma, taste and excellent health benefits. Ready bread contains 90% of rye flour – baked bread is a true rye one. It has long time of freshness and crumb of the bread is well-risen and moistured. Quality of bread is perfect – constant acidity, always the same taste, no problems with crunching and provides long-lasting satiation. Additional value is its beneficial influence on health, especially for digestive process, because of high content of natural fibre, which fortifies the peristalsis of the intestine.

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Preparation:

• Premix shall be soaked in the whole amount of water given in a recipe for 30 minutes. Temperature of water is 45 – 50 ºC!!!
• Soaked premix shall be left in warm place or in proving room!!!
• Next you put the rest of components and mix. Mixing time: only 8 minutes at low speed.
• Increasing the amount of yeast given in a recipe is not recommended as it may cause the holes in the crumb of bread.
• Dough temperature: 30 ºC.
• After making, the dough shall be moulded into the parts with the use of water (not flour).
• ATTENTION: the dough is very watery.
• The quantity of the portion of dough shall be adapted to the size of tins used in the bakery. Proposed quantity of portion of dough for small tin is 800g.
• The parts of dough shall be put into tins, surface shall be smoothen out with a wet hand and sprinkled with a big quantity of rye flour. The parts of dough should be given to proving room for last fermentation for approx. 30-40 min.
• Baking time: 60 minutes, initial temperature 240ºC later minimalised to 180ºC.
• After putting them into oven, it should be steamed up slightly.
• After approx 7-10 minutes carry the steam from the baking chamber.
• Ready bread can be cut after getting completely cold e.g. about 4-5 hours on no spread bread slicers (in case of other rye breads time for getting cold is about 12 hours)
• This kind of bread is a tin’s bread.