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German landbrot recipe

German landbrot recipe
Ingredients Kg
German landbrot mix 12.500 kg
Yeast (wet) 1.000 kg
Water 7.000 kg
Seed mix 2.000 kg

 

Method

Mix all ingredients - mix for 2 minutes on slow and 6 minutes fast speed

Rest dough after mixing for 10 minutes on the table

Scale bread 780g and put in rye baskets or pack straight on the pans

Proof for 60 minutes

Gently throw dough out of rye baskets on pans and cut on top of bread

Bake at 220 degrees for 10 sec steam closed damper

baking time 10 minutes, open damper on the ast 2 minutes, open damper on the last 2 minutes of baking Yield 4-Units