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Light Rye Bread

Formula Light rye, 25 lbs.

Flour (clear), 50 lbs.

Flour (patent), 50 lbs.

Water, 56 lbs. (approximately).

Malt, 1 lb.

Yeast, 1½ lbs.

Salt, 134 lbs.

Method Dissolve the yeast and one-fourth of the malt in a little water and place to one side. Put the water, salt and balance of the malt in a mixer and start the machine to dissolve the ingredients. Now add the flour and begin mixing. When partly mixed, add the yeast and continue mixing until the dough is smooth. The dough should be 80 degrees to 81 degrees F. when leaving the machine.

Fermentation First rising, 2½ hours (approximately); second rising, 17/4 hours (approximately); third rising, 34 hour (approximately). Allow the dough to rest 15 minutes, when the dough is ready to be divided.