RYE BREAD

Ingredients:

600	g	EMPEROR WHOLE-WHEAT FLOUR
100	g	GOLDEN WHEAT WHOLE WHEAT FLOUR - FINE
300	g	rye flour
50	g	sugar
30	g	buttermilk powder
15	g	BAKE BEST INSTANT YEAST
12	g	iodized fine salt
10	g	BAKE BEST BREAD IMPROVER
1	g	cinnamon powder
400	g	water
100	g	MAGNOLIA BROWN EGGS
50	g	honey
50	g	molasses
30	g	shortening
60	g	MAGNOLIA CREAM CHEESE
20	g	DARI CREME BUTTERMILK

Procedure:

Combine and blend flours, sugar, buttermilk powder, yeast, salt, bread improver and cinnamon powder.
In a separate bowl, combine water, eggs, honey and molasses. Mix until well blended. Add to flour mixture. Mix for 2 minutes.
Add shortening, cream cheese and margarine and mix until fully developed.
Divide dough into 300-gram pieces. Round the dough and roll in extra flour. Place on greased baking sheets.
Score surface of dough as desired. Proof for about 2 hours or until double in size.
Bake in a preheated oven at 180°C for 45 minutes or until done.

Yield: 6 loaves

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