This section is from the book "A Treatise On Flour, Yeast, Fermentation And Baking Together With RecipesFor Bread And Cakes", by Julius Emil Wihlfahrt. Also available from Amazon: A treatise on flour, yeast, fermentation and baking, together with recipes for bread and cakes.
196 lbs. flour "Rye Blend."
58 to 60 quarts water.
3 3/4 lbs. salt.
2 lbs. Fleischmann's Yeast.
Allow dough, after it has been thoroughly mixed, to get full proof twice. It is then ready to be scaled and formed into loaves. Place loaves on cloth-covered boards, or set in dusted boxes, same as described for Vienna Bread.
The respective time for straight rye dough to acquire its necessary proof, is as follows:
First rise..............3 to 3 1/4 hours.
Second rise............1 to 1 1/4 hours.
Total time........4 to 4 1/2 hours.
This bread is best baked off with a good supply of steam for oven during baking. Where no steam is available, it can be brushed over with water before being placed in oven and again directly after baking, that is, the moment it is drawn from the oven.
The size of the loaf can be regulated by giving the dough more or respectively less age. More time for fermentation means a larger loaf of bread.