Ingredients

Group 1
Ingredient
KG
Wheat flour
0.530
Rye flour
0.470
Fermdor W Germ
0.160
Fresh yeast
0.055
Lecitem 1000
0.035
Salt
0.020
Water
0.730
Total Weight: 2.000
Group 2
Ingredient
KG
Optional
-
Seed/flakes mix (e.g. sunflower, pumpkin, poppy, linseeds / oat, barley flakes, millet)
0.180
Salt
0.005
Water
0.180
Total Weight: 0.365

Method

1. Mix group 2 together and leave to swell for 30 minutes.
2. Mix ingredients from group 1 for approximately 6-8 minutes slow and 0-1 minute fast speed, until fully developed (add group 2, if desired, after slow speed).
3. The finished dough temperature should be between 24-26°C.
4. Bulk for 30 minutes at a controlled temperature of 25-28°C, covered with plastic.
5. Scale at 450g, mould into long shape and dip into seed/flakes mix if desired and place in oiled tins or on trays.
6. Prove: 20-25 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
7. Brush with water before and after baking.
8. Bake: 220°C, falling to 200°C for 40-45 minutes, with steam.
9. Pull out damper after 10 minutes.

Yield

5 loaves

Ingredients

Group 1
Ingredient
KG
Wheat flour
0.530
Rye flour
0.470
Fermdor W Germ
0.160
Fresh yeast
0.055
Lecitem 1000
0.035
Salt
0.020
Water
0.730
Total Weight: 2.000
Group 2
Ingredient
KG
Optional
-
Seed/flakes mix (e.g. sunflower, pumpkin, poppy, linseeds / oat, barley flakes, millet)
0.180
Salt
0.005
Water
0.180
Total Weight: 0.365

Method

1. Mix group 2 together and leave to swell for 30 minutes.
2. Mix ingredients from group 1 for approximately 6-8 minutes slow and 0-1 minute fast speed, until fully developed (add group 2, if desired, after slow speed).
3. The finished dough temperature should be between 24-26°C.
4. Bulk for 30 minutes at a controlled temperature of 25-28°C, covered with plastic.
5. Scale at 450g, mould into long shape and dip into seed/flakes mix if desired and place in oiled tins or on trays.
6. Prove: 20-25 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
7. Brush with water before and after baking.
8. Bake: 220°C, falling to 200°C for 40-45 minutes, with steam.
9. Pull out damper after 10 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery