Recipe - D No6 Rye Bread

2 ounce Yeast;Active,Dry, 6 1/3
Tbsp.
14 ounce Water;Warm (105 To 110
Degrees F.), 1 Three fourths Cups
72 ounce Water; 2 One fourth Qt.
3 ounce Sugar;Granulated, 6 2/3 Tbsp
3 Three fourths ounce Salt; 5 2/3 Tbsp
1 One fourth ounce Caraway Seed; Whole, 1/3 Cup
44 ounce Flour;Rye,Sifted, 3 One half Qt
100 ounce Flour;Wheat,Bread,Sifted, 6
1/8 Qt
3 Three fourths ounce Shortening; One half Cup

YIELD: 100 Portions (6 Loaves) (3 Pans) EACH PORTION: 2 Slices PAN SIZE: 18
by 26inch 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.) 1 One half hours or until
double in bulk.

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

7) MAKE UP: Scale into 62 pound 8 oz. pieces. Let rest 30 minutes; shape each
piece into a 9 by 11inch rectangle. Turn the 9inch width vertically on a
lightly floured working surface. Roll out in a jelly roll shape seaming
along the length of each 3inch 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 4inch loaf.

8) Use 2 oz. cornmeal. Place 2 loaves with seam side down on each cornmeal
dusted pan ( use 2/3 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 1/8 recipe Egg White Wash (Recipe No. D171). 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 5/8inch 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 MCRecipe Digest by MJFreeCDM MJFreeCDM@aol.com on Feb 27, 1998