Bartnik

Bartnik is exceptionally flavorful bread with addition of herbs and golden honey.

The unusual combination of rye flour, sunflower seeds, potato flakes, ground cumin and honey in the mix, allows the production of a very originally flavored and unique bread. Honey and barley malt make Bartnik bread gain not only a natural taste, but also natural color of the crumb and crust Bartnik bread’s unique advantage is that it does not contain any additives, artificial colorings or preservatives.

BARTNIK bread

Premix leaven

Ingredients	Ingredients [g]
Bartnik mix	300
Water (approximately 40 - 50°C)	300
Soaking time	30 min

Dough

Ingredients	Ingredients [g]
Premix leaven	600
Rye flour type 720	850
Wheat flour type 750	150
Honey	70
Yeast	35
Liquid Ritesa	35
Water	about 750
Kneading	3’ + 4’
Dough temperature	28 - 30°C
Initial fermentation	15 minut

Method:

Soak the mix for about 30 minutes. Then knead all the dough ingredients and allow the initial fermentation of the dough for 15 minutes. Weigh out the desired amount, shape the dough and place it in a pan. Ferment at 33-35°C and humidity of about 85% for 35 - 45 minutes. Then bake with steam for approximately 45-50 minutes at about 200°C. After 20 minutes of baking reduce the temperature to 180°C.

Mixed Bread

Premix leaven

Ingredients	Ingredients [g]
Bartnik mix	300
Water (approximately 40 - 50°C)	300
Soaking time	30 min

Dough

Ingredients	Ingredients [g]
Premix leaven	600
Rye flour type 720	100
Wheat flour type 750	900
Yeast	40
Liquid Ritesa	6
Magimix Gold	5
Water	about 470
Kneading	3’ + 4’
Dough temperature	27 - 29°C
Initial fermentation	15 minutes

Method:

Soak the mix for about 30 minutes. Then knead all the dough ingredients and allow the initial fermentation of the dough for 15 minutes. Weigh out the desired amount, shape the dough and place it in a form. Ferment at 33-35°C and humidity of about 85% for 35 - 45 minutes. Then bake with steam for approximately 30 minutes at about 200-220°C.

Bread rolls

Premix leaven

Ingredients	Ingredients [g]
Bartnik mix	300
Water (approximately 40 - 50°C)	300
Soaking time	30 min

Dough

Ingredients	Ingredients [g]
Premix leaven	600
Wheat flour type 500	1000
Yeast	40
Magimix White	5
Water	about 400
Kneading	3’ + 4’
Dough temperature	26 - 27°C
Initial fermentation	15 minutes

Method:

Soak the mix for about 30 minutes. Then, knead all dough ingredients to normal consistency. Leave the dough to pre-ferment for 15 minutes and then divide and round using the divider. Place the formed rolls on the trays and put in the fermentation chamber. Ferment at 33 - 35°C and 85% air humidity for about 35-40 minutes and then bake with the oven steaming for about 18-20 minutes at 180°C.

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