Ingredients
| Dough | |
|---|---|
| Flour blend (rye concentrate + bread flour) | 1000 g |
| Dried yeast | 10 g |
| Water | 760 g |
| Total | 1770 g |
Method
- 1
Step 1: Mix to a slack dough and bulk ferment 1 hour.
- 2
Step 2: Shape into loaves, prove and bake at 220 °C for 40–45 minutes.
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Breads2 products from our range
Panne Magge Rye Bread
Simple lean rye loaf with a long bulk ferment.
- Temperature
- 220 °C
- Time
- 40–45 min
Recipe ingredients and methods are available in both English and Thai.
Baking
Temperature: 220 °C · Time: 40–45 min
Products
Products from our range in this recipe
Serving suggestionBread Mixes & Concentrates39301-15
Bakels
Bakels Rye Meal Bread Concentrate
Rye meal concentrate for authentic dark rye and mixed rye breads.
Bag @ 15 kgTHB 3,000
Serving suggestionCake Emulsifiers & Stabilizers8111-10
Bakels
Bakels Active Dry Yeast 500 g
High-activity dried yeast with strong, reliable gassing power for all yeast-raised doughs. Long shelf life, no refrigeration needed before opening.
Box @ 20 bags × 500 gTHB 2,400
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Need the ingredients?
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