Recipes

Multigrain Bread

INGREDIENTS	GRAM	%
Wheat flour	1.700	85
Rye flour	300	15
Inventis Zavarka Multigrain	800	40
Fresh yeast	50	2,5
Sugar	40	2
Liquid acidifier Ritesa	40	2
Water	1.460	73
Salt	16	0,8

Mixing	6 + 4 min
Temperature of dough	26-28°C
Bulk fermentation	20-30 min
Dividing	450-550 g
Resting time	10 min
Final proofing	50-60 min / 35°C
Baking	30-35 min / 220-200°C