Bakels
Baking ingredients since 1904

MULTISEED & RYE BEER BREAD

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Bread & Rolls - Seeds and Grains - Various Seeds
Recipe No:  R130e
USING LOW GI MULTISEED BREAD CONCENTRATE
Group  Ingredient KG
  Flour 1.900    100%
  MULTISEED BREAD CONC. (Low G.I.) 2.600    137%
  BAKELS INSTANT ACTIVE YEAST 0.075    4%
  FINO RYE BASE 0.600    31.5%
  Water (variable) 1.100    58%
  Dark Ale (Beer) 1.600    84.2%
  Total Weight 7.875
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.
  If more volume or a lighter texture is desired, add 50 g LECITEM UNIVERSAL (1949)
  Using bakers percentages - Percentages on white flour weight
Yield:  11 Loaves scaled at 700 g or 10.5 dozen Buns scaled at 60 g.