PUMPERNICKEL BROT MIX
CODE - B12470Authentic German Pumpernickel bread is slightly sweet and heavy rye bread made from soaked cracked rye grain using rye sourdough starter...Read More
- Made using Rye sourced from Germany
- Convenient recipe with no soaking required
- Long fresh keeping quality of baked bread
USAGE : Special mix for Pumpernickel bread. Complete mix to yield German style pumpernickel bread with a significant reduction in baking time
DOSAGE : 100%
Available Pack Sizes :
5 KG BAG
Description
Authentic German Pumpernickel bread is slightly sweet and heavy rye bread made from soaked rye grits using rye sourdough starter and a small amount of coarse rye flour or wholemeal rye flour. Traditional recipe for preparation of authentic German pumpernickel bread requires a long preparation time by soaking the rye grits and takes longer to bake as well.
SwissBake Pumpernickel Brot is a unique complete mix for preparing traditional German pumpernickel bread with simplified recipe and significantly reduced preparation time. This is a convenient, no soaking required mix for preparing German style pumpernickel bread and is specially formulated using pre-soaked rye grits, dried rye sourdough powder and rye flour. Pumpernickel bread made using this mix also has a long fresh keeping quality.
Key Ingredients
Broken Rye Grits, Rye Flour, Rye Bran, Dehydrated Rye Sour Dough, Malted Rye Flour
Recipe
| INGREDIENTS | QTY (gm) | QTY (%) |
| PUMPERNICKEL BROT-B12470 | 1000 gm | 100% |
| WATER(30°C) | 850 gm | 85% |
| SALT | 20 gm | 2% |
| FRESH YEAST/DRY YEAST | 20gm/10 gm | 2%/1% |
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Method
Place all the ingredients in a mixing bowl. Use a spiral mixer, mix at slow speed for 2 mins and then mix at fast speed for 2 minutes. Dough temperature should be between 32°C to 34°C. Bulk fermentation for 3 hours in the mixing bowl. Again mix at slow speed for 6 minutes and then at fast speed for 2 minutes. Again bulk ferment for 40 minutes. Scale the dough weight to 600 gm in tin/mould. Final proof for 120 minutes at 32°C under 75% relative humidity. Bake at 220°C under falling temp. of 200°C for approximately 60 minutes for 600 gm piece of dough. Bake with lots of steam.
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