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WHEATMEAL BREAD & ROLLS

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Bread & Rolls - Wholemeal & Wheatmeal - Wheatmeal Breads and Rolls
Recipe No:  R103b
Group  Ingredient KG
  Flour 4.000    100%
  FINO MEAL BASE 1.000    25%
  Salt 0.100    2.5%
  BAKELS LIQUID IMPROVER 0.140    3.5%
  BAKELS INSTANT ACTIVE YEAST 0.065    1.6%
  Water (variable) 3.000    75%
  Total Weight 8.305
Method:  1. No time dough.
2. Place all ingredients into machine bowl and develop thoroughly.
3. Dough temperature 30-31°C.
4. Allow dough to recover 5 minutes.
5. Scale and mould as desired.
6. Prove then bake at 230°C.
Notes:  If using Compressed Yeast use 200g in the above recipe.
  Using bakers percentages - Percentages on white flour weight
  Ingredient percentages are higher due to extra cereal products.
Yield:  11.5 Loaves scaled at 700 g. or 9.5 dozen bread rolls scaled at 70g.