Rye Bread Tipo 997 with Multigrain Flour
RECIPES BAKERY

Rye Bread Tipo 997 with Multigrain Flour

INGREDIENTS

  • 600 g Polikarpo
  • 400 g Rye Tipo 997
  • 20 g salt
  • 20 g raisin syrup
  • 25 g yeast
  • 650 g water
  • sunflower seeds for decoration

INSTRUCTIONS

  1. Mix all ingredients for 3 minutes at the 1st speed and as long as needed at the 2nd speed.
  2. Let the dough rest for 20 minutes.
  3. Cut, knead the dough and dip into the sunflower seeds.
  4. Put in the oven for 30 minutes. Bake with steam at 205°C for 40 minutes.
THE FLOURS OF THE RECIPE

Healthy Living

Rye Bread Tipo 997 with Multigrain Flour

Loulis Mills-Rye Type 997

INGREDIENTS

  • 600 g Polikarpo
  • 400 g Rye Tipo 997
  • 20 g salt
  • 20 g raisin syrup
  • 25 g yeast
  • 650 g water
  • sunflower seeds for decoration

INSTRUCTIONS

  1. Mix all ingredients for 3 minutes at the 1st speed and as long as needed at the 2nd speed.
  2. Let the dough rest for 20 minutes.
  3. Cut, knead the dough and dip into the sunflower seeds.
  4. Put in the oven for 30 minutes. Bake with steam at 205°C for 40 minutes.