Bakels
Baking ingredients since 1904

MULTISEED & RYE BREAD

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Bread & Rolls - Seeds and Grains - Various Seeds
Recipe No:  R130b
USING LOW GI MULTISEED BREAD CONCENTRATE
Group  Ingredient KG
  Flour 2.000    100%
  LOW GI MULTISEED BREAD MIX 2.600    130%
  FINO RYE BASE 0.600    30%
  BAKELS INSTANT ACTIVE YEAST 0.075    3.8%
  Water (variable) 2.700    135%
  Total Weight 7.975
Method:  1. No time dough.
2. Place all ingredients into mixer and mix on slow speed for 2 minutes.
3. Then mix on high speed until fully developed.
4. Give the dough a bench time of 5 minutes.
5. Scale, round and allow for a further 5 minute rest.
6. Scale and Mould as desired.
7. Proof then Bake at 220°C.
Notes:  If using Compressed Yeast, use 225 g in above recipe.
  Using bakers percentages - Percentages on white flour weight
  If more volume or a lighter texture is desired, add 50 g LECITEM UNIVERSAL (1949)
Yield:  11 loaves scaled at 700 g or 15.5 Cobbs or Viennas scaled at 500 g.