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WHOLEMEAL BREAD & ROLLS

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Bread & Rolls - Wholemeal & Wheatmeal - Wholemeal Breads and Rolls
Recipe No:  R173b
USING LECITEM UNIVERSAL
Group  Ingredient KG
  Flour 3.800    100%
  FINO MEAL BASE 1.200    31.6%
  Salt 0.100    2.9%
  LECITEM UNIVERSAL 0.050    1.4%
  BAKELS INSTANT ACTIVE YEAST 0.065    1.9%
  Water (variable) 3.250    85.5%
  Total Weight 8.465
Method:  1. No time dough.Place all ingredients in machine bowl and develop thoroughly.
2. Dough temperature 30-31°C.
3. Allow dough to recover 5-10 minutes.
4. Scale and mould as desired.
5. Proof then bake at 230°C.
Notes:  If using Compressed Yeast use 200g in the above recipe.
  Using bakers percentages - Percentages on white flour weight
  For a lighter or heavier meal bread, the proportions of FINO MEAL BASE and flour can be altered to suit.
Yield:  12 loaves scaled at 700 g or 9 dozen rolls scaled at 75 g.