D no6 rye bread

100 Servings

Ingredients

Quantity Ingredient
2 ounces Yeast;Active,Dry, 6 1/3 Tbsp.
14 ounces Water;Warm (105 To 110 Degrees F.), 1 3/4 Cups
72 ounces Water; 2 1/4 Qt.
3 ounces Sugar;Granulated, 6 2/3 Tbsp
3¾ ounce Salt; 5 2/3 Tbsp
1¼ ounce Caraway Seed; Whole, 1/3 Cup
44 ounces Flour;Rye,Sifted, 3 1/2 Qt
100 ounces Flour;Wheat,Bread,Sifted, 6 1/8 Qt
3¾ ounce Shortening; 1/2 Cup

Directions

YIELD: 100 Portions (6 Loaves) (3 Pans) EACH PORTION: 2 Slices PAN SIZE: 18 by 26-inch Sheet Pan TEMPERATURE: 375 DEGREES F. Oven 1) Sprinkle yeast over warm water. DO NOT USE TEMPERATURES ABOVE 110 degrees F. Mix well. Let Stand 5 minutes; stir. Set aside for use in step 3.

2) Place cold water,sugar,salt,caraway seed, and flours in mixer bowl.

3) Using dough hook, mix at low speed 1 minute or until all flour is incorporated into liquid; add yeast solution; mix at low speed 1 minute.

4) Add shortening; continue mixing at low speed 8 to 10 minutes or until dough is smooth. DO NOT OVERMIX. Dough temperature should be 74 to 76 degrees F.

METHOD FOR HANDLING MIXED DOUGH 5) FERMENT: Cover; set in warm place (80 degrees F.) 1½ hours or until double in bulk.

6) PUNCH: Fold sides into center; turn dough completely over.

7) MAKE UP: Scale into 6-2 lb 8 oz. pieces. Let rest 30 minutes; shape each piece into a 9 by 11-inch rectangle. Turn the 9-inch width vertically on a lightly floured working surface. Roll out in a jelly roll shape seaming along the length of each 3-inch turn with heel or knuckle of hand. When making seems, doughwill stretch to desired length. Mold and round off ends with the palms of your hands. Shape each piece into a 22 by 4-inch loaf.

8) Use 2 oz. cornmeal. Place 2 loaves with seam -side down on each cornmeal dusted pan ( use ⅔ oz. (2 tbsp) per pan.

9) PROOF: At 90 degrees F. to 100 degrees F. 50 to 60 minutes or until double in bulk.

10) Prepare ⅛ recipe Egg White Wash (Recipe No. D-17-1). Brush top of each loaf with egg white wash.

11) BAKE: 30 to 35 minutes or until done ( see Note 1) Cool on wire rack.

12) When cool, slice 34 slices ( about ⅝-inch thick) per loaf.

NOTES : 1) When done, hot bread will sound hollow when tapped. 2) In step 11, if convection oven is used, bake at 325 degrees F. 35 minutes or until done on high fan, open vent.

Posted to MC-Recipe Digest by MJFreeCDM <MJFreeCDM@...> on Feb 27, 1998

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