“Zytoslaw” Rye bread mix 33%

“Zytoslaw” Rye bread mix 33% – 33%-mixture for production of real rye bread with 100% participation of rye flour, which can be basis for production of bread with long freshness, where sweetmeats or nuts or dried fruit(plum, cranberry) can be added making interesting products, for example rye bread with plum or other. Quality of baked goods is excellent – constant acidity, always the same flavour, no problems with crumbling and ensured feeling of satiety. Additional advantage is beneficial influence over health, especially health of digestive system, thanks to high content of natural fiber, which helps peristalsis of intestines.

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Preparation:

• Soak mixture in whole amount of water at temperature 45 – 500C for 30 minutes
• Put away soaked mixture to warm place or proofing cabinet.
• Next add remaining ingredients and mix. Duration of mixing: 4 minutes slow, 3 minutes quickly or 7 minutes slowly. It is not recommended to increase amount of yeast provided in the recipe, because it can cause holes in crumb of bread.
• Temperature of dough 300C.
• After making dough, divide dough into bites using water (not flour).
• ATTENTION: Dough is very slow.
• Weighted portion of bites should be adjusted for moulds in workplace.
• Put bites of dough into mould, smooth top with wet hand and sprinkle rye flour abundantly.
• Expose bites to full expansion for about 30 – 40 minutes
• Baking: 60 minutes at initial temperature 2400C falling to 180C.
• After baking steam over baking chamber. After about 7-10 minutes drain steam from baking chamber.
• Baked goods can be cut after its complete cooling after about 4-5 hours on un-lubricated slicers (in case of other rye breads this time is about 12 hours).
• This bread is mold bread.