A superior mix that delivers delicious Continental Rye Bread loaves.


  • 12.5 kg Continental Rye Prepared Mix
  • 0.5 kg Yeast (Compressed) or ⅓ for dry yeast
  • ± 7.75 L Water

Recipe Instructions

  1. Place Prepared Mix, yeast and water into a suitable mixing machine (Spiral recommended).
  2. Mix in a spiral mixer for 2 minutes on slow speed and 4 minutes on fast speed. (For best results, DO NOT over mix the dough).
  3. Final dough temperature must be between 29 and 30°C.
  4. After mixing, place the dough in bulk on a table, cover with a plastic sheet, and rest for 30 minutes.
  5. Cut the dough pieces into the prescribed weight, cover with plastic, and rest for a further 10 minutes.
  6. Mould pieces by hand into the desired shape.
  7. Place dough into a flour dusted fluted cane basket.
  8. Allow to dry prove in the bakery. It is not necessary to place in a prover.
  9. Prove for approximately 40 minutes.
  10. Carefully remove the rye from the basket, place on a greased baking sheet, and place on trolleys.
  11. Score the dough surface using a sharp knife, taking care not to collapse the product.
  12. Place the trolley into a preheated oven at 250°C, and use liberal amounts of steam.
  13. After 5 minutes, open the oven damper, and reduce the oven temperature to 200°C.
  14. Bake for a further 25 minutes. For optimum flavour, the rye bread must not be underbaked.
  15. Once cool, wrap the rye to maximise shelf life.

N.B: Mixing times, yeast and water quantities, oven temperatures and baking times are merely a guide and need to be adjusted to suit local bakery and machinery conditions.

General Info:

Preparation: 3 hours
Baking: 30 minutes
Ready In: 3 hours 30 minutes
Servings: ± 42 Loaves at 500g

Related Video

You Might Like These Recipes

Ideal recipe for sandwich loaves or open top loaves. ...

The dough can be sticky to touch, that’s perfectly nor...

Sometimes the simplest bakes can be the most rewarding. chew...

Produce legendary brioche bread every time...