Rye Bread D.Breads and Sweet Doughs No.006
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|Yield: 100 Portions Each Portion: 2 Slices|
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|Pan Size: 18 by 26 inch Sheet Pan Temp.: 450 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Yeast, Active, Dry | 2OZ| 6.00 Tbsp| 1. Sprinkle yeast over water. DO |
|Warm Water | 14OZ| 1.75 Cup | NOT USE TEMPERATURES ABOVE 110 |
| | | | Mix well. Let stand 5 min;stir |
| | | | Set aside for use in Step 3. |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | 4LB 8OZ| 2.25 Qrt | 2. Place water, sugar, salt, |
|Sugar, Extra Fine Gr| 3OZ| 6.00 Tbsp| caraway seed, shortening, and |
|anulated | | | flour in mixer bowl. |
|Salt | 4OZ| 5.67 Tbsp| 3. Using dough hook, mix at low |
|Caraway Seed | 1OZ| 0.33 Cup | speed 1 min or until all flour |
|Shortening, Emulsifi| 4OZ| 0.50 Cup | mixture is incorporated into |
|ed | | | liquid; add yeast solution; |
|Flour, Dark Rye | 2LB 12OZ| 2.75 Qrt | 4. Continue mixing at low speed 8 |
|Flour, Whole Wheat, | 6LB 4OZ| 6.25 Qrt | to 10 minutes or until dough |
|sifted | | | is smooth. Avoid overmixing. |
| | | | Dough temp. should be 74` to |
| | | | 76`F. |
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NOTE: 1. In Step 9, the slashes should be made very quickly with a
very sharp, razor-thin knife just before placing in oven.