Whole Wheat Brown Bread

INGREDIENTS

• 700 gr. Moul-bie Rye Flour Mix
• 300 gr. Extra Zimoto
• 22 gr. salt
• 25 gr. yeast
• 2 gr. vinegar
• 630 gr. Water

INSTRUCTIONS

1. Mix all the ingredients together for 5 minutes on the 1st speed and for 8 minutes on the 2nd speed.
2. Allow dough to rest in a bowl in the fermentation chamber for 30 minutes.
3. Cut dough into 450-500 gr pieces, mold and cover dough with bran flour and sesame seed mix.
4. Place on baking tray and ferment for 45-50 minutes.
5. Finally, score and bake with steam at 210°C for 40-45 minutes.