RECIPES BAKERY
Rye Bread
INGREDIENTS
- 400 gr. Rye Type 997
- 200 gr. Mavro Pitirouho
- 400 gr. Rekor Friganias
- 20 gr. salt
- 20 gr. sugar
- 10 gr. margarine
- 100 gr. sour dough
- 700 gr. Water
INSTRUCTIONS
- Mix all the ingredients together for 4 minutes on the 1st speed and for as long as necessary on the 2nd speed.
- Cover dough and allow to rest for 20-30 minutes. Cut into desired weight and mold, coat with white flour and score lightly.
- Ferment for 40-50 minutes and bake with some steam at 210 °C for 40-45 minutes.
THE FLOURS OF THE RECIPE
Fine Flour
Rye Bread
INGREDIENTS
- 400 gr. Rye Type 997
- 200 gr. Mavro Pitirouho
- 400 gr. Rekor Friganias
- 20 gr. salt
- 20 gr. sugar
- 10 gr. margarine
- 100 gr. sour dough
- 700 gr. Water
INSTRUCTIONS
- Mix all the ingredients together for 4 minutes on the 1st speed and for as long as necessary on the 2nd speed.
- Cover dough and allow to rest for 20-30 minutes. Cut into desired weight and mold, coat with white flour and score lightly.
- Ferment for 40-50 minutes and bake with some steam at 210 °C for 40-45 minutes.