Ingredients
Starter dough
rye meal, fine
water (26°C)
basic wheat leaven, inactive
baker’s yeast
table salt
Soaker
water (5°C)
sunflower seeds, roasted
flaxseed, roasted
table salt
Rye kernels, cooked
rye kernels (whole, IP-Suisse)
water
table salt
Main dough
rye meal, fine
honey
rye malt, roasted, inactive
starter dough
soaker
rye kernels, cooked, crushed
table salt
Additional ingredients
rye meal, fine
(for processing)
clarified butter
(for greasing the molds)
Production
Starter dough
Slurry the basic wheat leaven and yeast in the water. Add the rye meal and salt and mix evenly. Leave the starter dough to ferment at room temperature for 12–16 hours.
Soaker
Mix all ingredients briefly and leave to soak at room temperature for 12–16 hours.
Rye kernels, cooked
Cook the rye grains with plenty of water and salt for approx. 45 minutes. Drain off the excess water. Allow the cooked kernels to cool (ideally in the refrigerator at 0–5°C), then crack them using a roller. Store the soaked kernels overnight at room temperature.
Main dough
Mix all ingredients intensively for 8–10 minutes.
Dough temperature: 24°C
Dough rest: 180 minutes
Processing
Generously dust the work surface with rye meal. Divide the dough into 2’000 g pieces and roll each piece to a length of approx. 30 cm.
Piece proofing
Place the dough pieces in greased toast bread molds (10×10×30 cm) and press firmly down. Leave to proof well.
Baking
Close the molds and place in a mild oven with steam. After 3 minutes, open the vent and leave it open for 12 minutes. Then close the vent and continue baking the bread for 45 minutes. Finish baking again with the vent open for the last 30 minutes.
Target core temperature: 95°C
Unmold
Carefully unmold the bread immediately after baking and leave to cool completely. Once cooled, wrap well and store in a cool place overnight.
Slicing & packaging
Cut the bread into 1 cm slices, portion as required, and hygienically package in suitable heat-resistant foil. Absolute cleanliness is essential during this step to minimize microbiological risk.
Extending shelf life by pasteurizing
The duration of pasteurization depends on the package size. Heat the wrapped bread slices in the foil at 90°C until a core temperature of 70–75°C is reached. Hold this temperature for 5–10 minutes. The subsequent cooling process should be as gentle as possible to avoid condensation. Once completely cooled, additionally pack the slices in cellophane bags for an attractive retail presentation.
Note: The highest hygiene standards apply to all steps. Only careful execution ensures consistently high product quality and microbiological safety.
Evaluation