Source: Rågbröd med solrosfrön och äpple.
- Hydration
- 76.9 %
- Salt
- 1.7 %
- Total flour
- 121940 g
Ingredients
| Amount | Ingredient | Baker's percentage |
|---|---|---|
| 5863g | Fresh yeast | 4.8 % |
| 93800ml | Waterfinger-warm, about 37 °C | 76.9 % |
| 235dl | Dark syrupbrödsirap | |
| 2111g | Salt | 1.7 % |
| 352dl | Sunflower seeds | |
| 117dl | Flaxseedswhole | |
| 51590g | Rye flourfinely ground | 42.3 % |
| 70350g | Bread floure.g. Ramlösa Kvarn Manitoba Cream | 57.7 % |
| Sunflower seedsfor the top, optional |
Method
- Crumble the yeast into a bowl and stir it out with a little of the water.
- Add the rest of the water, the syrup, and the salt.
- Stir in the seeds and the flour. Work the dough for about 10 minutes by hand, or about 5 minutes in a machine, to an even and quite loose dough.
- Let it rise under a tea towel for about 45 minutes.
- Pour the dough into loaf tins of about 1.5 l lined with baking paper, one tin for each loaf. Sprinkle sunflower seeds on top if you like. Let it rise under a tea towel for about 45 minutes more. Heat the oven to 200 °C.
- Bake in the lower part of the oven for about 1 hour, to an internal temperature of 96 to 98 °C. If the bread gets too dark, cover it with baking paper towards the end. Let it cool a little in the tins.
- Remove the paper and wrap the bread in tea towels. Let it rest until the next day.
Notes
- A double batch makes about 4 loaves of 600 g.