Wayne Gisslen

Rye Bread and Rolls

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

INGREDIENTS U.S. METRIC

Method

Mixing:

  • Straight dough method.
  • 4–5 minutes at 1st speed; 3 minutes more at 2nd speed (see Note, ).

Fermentation:

  • 1½ to 2 hours at 77°F (25°C). Fold once or twice.

S

Per 1 ounce (28.35 g): Calories, 60; Protein, 2 g; Fat, 1 g (14% cal.); Cholesterol, 0 mg; Carbohydrates, 12 g; Fiber, 2 g; Sodium, 160 mg.