Rye bread with dense structure


Group Weight / Volume
Panomix Roggopan 5.000 g
Durum wheat flour (yellow) 2.500 g
Whole wheat flour 2.500 g
Roggenmaltz Extract 200 g
Fresh yeast 200 g
Water (depending on flour) ±6.500 g


    Mix all the ingredients together until the dough is slightly unkneaded. For 3 minutes at slow speed and then for 2 minutes at fast speed in a fast mixer. Yeast temperature at the end of kneading: 27-28°C.

    Rest the dough for 30 minutes.

    Cut into pieces weighing 650 gr and round.

    Shape into a loaf.

    Decorate preferably with durum wheat semolina.

    Place in semolina floured baskets.

    Proof for 30-40 minutes (35°C /75% RH).

    Carve the dough.

    Bake at the bottom of the oven, tumbled, at 220°C, with a little steam, for 40-45 minutes, with the damper open during the last 15 minutes of baking.

Rye bread with dense structure