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Ingredients
- 18 ounce Yeast
- 1 quart Hot water 105-110 F.
- 2 c. Honey
- 27 lb High Gluten Flour
- 17 lb Rye Flakes
- 8 1/2 ounce Salt
- 2 lb Margerine
- 1 1/4 quart Molasses Black Strap
- 1 1/4 quart Molasses Regular Crosby
- 2 gal Water
Directions
- 1. Heat a 4 quart steel bowlwith warm(140 F. plus) tap water. Pour off water and mix the following ingredients:First amount of water(105-110 F.), honey and yeast. Use a wire whip to incorporate thoroughly. Set aside and allow yeast to activate
- 2. Hot Hobart mixing bowl with warm tap water 140F.plus temperature.
- 3. Hot the molasses.
- 4. Hot the flour and rye by placing it in a bowl next to the oven.
- 5. While the yeast is activating, weigh and place into the mixing bowl in the following order: rye flakes, flour, salt and margerine.
- 6, Measure 2 gallons of warm tap water(140 F.) Add in 1 gallon to flour mix. Mix for 2 min then add in the yeast/water mix to Hobart bowl. Mix at first speed.
- 7. Add in molasses and second gallon of water. Use second gallon of warm water to rinse out molasses container.
- 8. Mix on speed #1 for 5 min
- 9. Turn Hobart mixing speed up to #2 and mix for 8 min. To check if dough is properly mixed watch as the hook passes through and works the dough. The dough should move completely off the sides of the bowl and be balled around the hook. The dough will have a tacky appearance and all dry ingredients will be in corporated with none on the sides or possibly bottom of the bowl.
- 10. Lower the bowl, remove the dough hook and cover bowl with a plastic bag. Allow dough to rise and double in size (about 30-40 min)
- Forming Loaves1. When the dough has risen and doubled in size, remove onto a table that has been sprayed with Vegaline.
- 2. Cut dough into 8 pound chunks. Form loaves in football like shapes measuring about 15 " long x 12" wide x 6" high. Form loaves by folding dough under and inward. Place formed dough on a parchment paper lined sheet tray-2 per tray.
- Proofing1. Place trays in hot place in kitchen or possibly proof box to rise. Proof box setting should be on 120 F. dry heat. Proof till dough has risen to 1 and 1/2 times its size.(about 20-30 min). Test risen dough by lightly pressing your index finger into the side of the loaf. If indentaytion stays in bread, the loaf has risen to its potential.
- Baking1. Remove bread from proofing box and place in convection oven. Bake at 315 F. for 1 hour and 15 min.
- 2. Remove bread from oven and place on tray rack to cold. Allow to cold for 2 hrs before placing on display racks.
- This was an excellent bread with a great rise, a good crust and a good texture to the bread itself. I would appreciate it if some one is familiar sufficient with bread recipies to be able to reduce this one to two or possibly three loaves. Incidentally, I don't use a bread machine.
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