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Viking and Bavarian Rye Bread Mix Recipes

Helium Marketing • August 5, 2020

ingredients 

% 1kg Loaf 750g Loaf 500g Loaf
100% 1kg RISEN FLOUR Dark Rye (Viking or Bavarian) Bread Mix 750g RISEN FLOUR Dark Rye (Viking or Bavarian) Bread Mix 500g RISEN FLOUR Dark Rye (Viking or Bavarian) Bread Mix
1.4% 14g RISEN FLOUR in-stant yeast 10.5g RISEN FLOUR In-stant Yeast 7g instant yeast
60% (variable) 600g Water 450g Water 300g water
Baking by hand OR Mixer 


If you are using your bread machine, it is recommended that you follow their instructions for bread premixes or use the Rapid, Turbo or Rye setting and follow their instructions further, although it is recommended that you always put the water in 1st then the flours and dry ingredients). Results can vary depending on seasonal changes and temperatures/storage of product, so it may be necessary to adjust the water and flour ration. Check the dough in the first ten min of kneading. If the dough is too dry add 1-2 teaspoons of water extra, if too sticky add 1-2 tbsp of dry bread mix. The dough should be forming a smooth round ball.


method by hand or mixer

  • METHOD – by hand or food mixer
  • • Put the RISEN FLOUR bread mix into a large mixing bowl – 
  • •Add the yeast and mix into flour  
  • • Make a well in the center and add the tepid water 
  • • Slowly begin to draw in the flour with your hands, Danish Dough whisk/ dough scraper or mixer using the dough hook
  • • Once all mixed into a shaggy dough let it rest for around 5 to 10 min to help develop the gluten.
  • • Now start kneading the bread on a counter top or in your mixer. The dough will be wet but don’t be tempted to add more flour unless truly necessary – humidity and weather conditions can greatly affect your dough. The dough will be sticky at first but just continue to knead and the dough will come together and become less sticky – (there are plenty of videos online to show you different kneading techniques – choose the best one to suit you)
  • • If kneading by hand knead for at least around 10 to 12 min and test the dough by stretching it between your fingers to see how far it stretches without breaking (should become transparent) – if kneading in a mixer – knead for around 8 – 10 min on 2nd speed. If you wish to take the temperature of the dough and it should be around 26 – 28 Deg C. Tip: you will know your dough is ready when you can stretch it for 5 – 10cm without it splitting or breaking (the window pane test)
  • • Transfer dough into a lightly greased bowl and cover with a tea towel or plastic wrap and allow to proof for around 1 hour or until double in size.
  • • Knock back gently and mould into the shape you wish and put into the greased loaf tin or baking sheet. Try and create some tension in the shape by tucking the dough under itself (lots of videos online will show you how to achieve this) – don’t stress if you haven’t done this the bread will taste DEVINE still.
  • • Cover and allow to rise for around 30 – 40 min 
  • • Bake at 220 Deg C for around 30 min (if you find the crust is getting too dark too fast then reduce your temp to around 200deg C
  • • Once cooked and sounds hollow when tapped take out of oven and turn onto a wire rack to cool.
  • • If you have the patience, allow to cool for around 1hr before slicing and then gather everyone around the table for great eating/community and memory creating!

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