Bakels
Baking ingredients since 1904

WHOLEMEAL BREAD

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Bread & Rolls - Wholemeal & Wheatmeal - Wholemeal Breads and Rolls
Recipe No:  R120e
USING FINO BREAD AND ROLL CONCENTRATE
Group  Ingredient KG
  Flour 1.000    100%
  Wholemeal 4.000    400%
  FINO BREAD AND ROLL CONCENTRATE 0.500    50%
  BAKELS INSTANT ACTIVE YEAST 0.080    8%
  Optional: MASTERFAT 0.150    15%
  Water (variable) 3.200    320%
  Total Weight 8.930
Method:  1. No time dough.
2. Place all ingredients in machine bowl and develop thoroughly.
3. Dough temperature 30-31°C (86-88°F).
4. Allow dough to recover 5 minutes.
5. Scale and mould as desired.
6. Proof then bake at 250°C (480°F).
Notes:  If using compressed yeast, use 250g in above recipe.
  When using Fino Meal Base substitute Wholemeal flour with 1.4 kg of Fino Meal Base and increase the White Flour to 3.6 kg.
  For extra fresh keeping add 1% MONOFRESH
  For a darker crumb colour add APITO CARAMEL COLOUR (4990) as desired.
  Using bakers percentages - Percentages on white flour weight
Yield:  12.5 loaves scaled at 700 g or 9.5 dozen Rolls scaled at 75 g.