Side Pannel
D No6 Rye Bread
Ingredients List
- 2 oz Yeast;Active,Dry, 6 1/3
- -Tbsp.
- 14 oz Water;Warm (105 To 110
- -Degrees F.), 1 3/4 Cups
- 72 oz Water; 2 1/4 Qt.
- 3 oz Sugar;Granulated, 6 2/3 Tbsp
- 3 3/4 oz Salt; 5 2/3 Tbsp
- 1 1/4 oz Caraway Seed; Whole, 1/3 Cup
- 44 oz Flour;Rye,Sifted, 3 1/2 Qt
- 100 oz Flour;Wheat,Bread,Sifted, 6
- -1/8 Qt
- 3 3/4 oz Shortening; 1/2 Cup
Directions
YIELD: 100 Portions (6 Loaves) (3 Pans) EACH PORTION: 2 Slices PAN SIZE: 18
by 26-inch Sheet Pan TEMPERATURE: 375 DEGREES F. Oven
1) Sprinkle yeast over warm water. DO NOT USE TEMPERATURES ABOVE 110
degrees F. Mix well. Let Stand 5 minutes; stir. Set aside for use in step
3.
2) Place cold water,sugar,salt,caraway seed, and flours in mixer bowl.
3) Using dough hook, mix at low speed 1 minute or until all flour is
incorporated into liquid; add yeast solution; mix at low speed 1 minute.
4) Add shortening; continue mixing at low speed 8 to 10 minutes or until
dough is smooth. DO NOT OVERMIX. Dough temperature should be 74 to 76
degrees F.
METHOD FOR HANDLING MIXED DOUGH
5) FERMENT: Cover; set in warm place (80 degrees F.) 1 1/2 hours or until
double in bulk.
6) PUNCH: Fold sides into center; turn dough completely over.
7) MAKE UP: Scale into 6-2 lb 8 oz. pieces. Let rest 30 minutes; shape each
piece into a 9 by 11-inch rectangle. Turn the 9-inch width vertically on a
lightly floured working surface. Roll out in a jelly roll shape seaming
along the length of each 3-inch turn with heel or knuckle of hand. When
making seems, doughwill stretch to desired length. Mold and round off ends
with the palms of your hands. Shape each piece into a 22 by 4-inch loaf.
8) Use 2 oz. cornmeal. Place 2 loaves with seam -side down on each cornmeal
dusted pan ( use 2/3 oz. (2 tbsp) per pan.
9) PROOF: At 90 degrees F. to 100 degrees F. 50 to 60 minutes or until
double in bulk.
10) Prepare 1/8 recipe Egg White Wash (Recipe No. D-17-1). Brush top of
each loaf with egg white wash.
11) BAKE: 30 to 35 minutes or until done ( see Note 1) Cool on wire rack.
12) When cool, slice 34 slices ( about 5/8-inch thick) per loaf.
by 26-inch Sheet Pan TEMPERATURE: 375 DEGREES F. Oven
1) Sprinkle yeast over warm water. DO NOT USE TEMPERATURES ABOVE 110
degrees F. Mix well. Let Stand 5 minutes; stir. Set aside for use in step
3.
2) Place cold water,sugar,salt,caraway seed, and flours in mixer bowl.
3) Using dough hook, mix at low speed 1 minute or until all flour is
incorporated into liquid; add yeast solution; mix at low speed 1 minute.
4) Add shortening; continue mixing at low speed 8 to 10 minutes or until
dough is smooth. DO NOT OVERMIX. Dough temperature should be 74 to 76
degrees F.
METHOD FOR HANDLING MIXED DOUGH
5) FERMENT: Cover; set in warm place (80 degrees F.) 1 1/2 hours or until
double in bulk.
6) PUNCH: Fold sides into center; turn dough completely over.
7) MAKE UP: Scale into 6-2 lb 8 oz. pieces. Let rest 30 minutes; shape each
piece into a 9 by 11-inch rectangle. Turn the 9-inch width vertically on a
lightly floured working surface. Roll out in a jelly roll shape seaming
along the length of each 3-inch turn with heel or knuckle of hand. When
making seems, doughwill stretch to desired length. Mold and round off ends
with the palms of your hands. Shape each piece into a 22 by 4-inch loaf.
8) Use 2 oz. cornmeal. Place 2 loaves with seam -side down on each cornmeal
dusted pan ( use 2/3 oz. (2 tbsp) per pan.
9) PROOF: At 90 degrees F. to 100 degrees F. 50 to 60 minutes or until
double in bulk.
10) Prepare 1/8 recipe Egg White Wash (Recipe No. D-17-1). Brush top of
each loaf with egg white wash.
11) BAKE: 30 to 35 minutes or until done ( see Note 1) Cool on wire rack.
12) When cool, slice 34 slices ( about 5/8-inch thick) per loaf.
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