Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fresh yeast
0.015
Salt
0.020
Lecitem 1000
0.020
Water
0.650
Fermdor W Germ Liquid
0.080
Total Weight: 1.785
Group 2
Ingredient
KG
Seed/flakes mix (e.g. sunflower, pumpkin, poppy, linseeds / oat, barley flakes, millet)
0.160
Salt
0.005
Water
0.160
Total Weight: 0.325

Method

Mixing
1. Mix group 2 together and leave to swell for 30 minutes.
2. Mix ingredients from group 1 for approximately 8-10 minutes slow and 3-4 minutes fast speed
(add group 2, if desired, in final minute).
3. The finished dough temperature should be between 24-26°C.

Direct Method
4a. Bulk for 120 minutes at a controlled temperature of 25-28°C, covered with plastic.
5a. Scale at 200g and mould into long shape.
6a. Prove: 120 minutes at a controlled temperature of 5-8°C, covered with plastic.

Overnight Method
4b. Bulk for 30 minutes at a controlled temperature of 25-28°C, covered with plastic.
5b. Scale at 200g and mould into long shape.
6b. Prove: Overnight at a controlled temperature of 5-8°C, covered with plastic.

Baking
7. Bake: 220-230°C for 25-30 minutes, with steam.
8. Pull out damper after 10 minutes.

Yield

10 rolls

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fresh yeast
0.015
Salt
0.020
Lecitem 1000
0.020
Water
0.650
Fermdor W Germ Liquid
0.080
Total Weight: 1.785
Group 2
Ingredient
KG
Seed/flakes mix (e.g. sunflower, pumpkin, poppy, linseeds / oat, barley flakes, millet)
0.160
Salt
0.005
Water
0.160
Total Weight: 0.325

Method

Mixing
1. Mix group 2 together and leave to swell for 30 minutes.
2. Mix ingredients from group 1 for approximately 8-10 minutes slow and 3-4 minutes fast speed
(add group 2, if desired, in final minute).
3. The finished dough temperature should be between 24-26°C.

Direct Method
4a. Bulk for 120 minutes at a controlled temperature of 25-28°C, covered with plastic.
5a. Scale at 200g and mould into long shape.
6a. Prove: 120 minutes at a controlled temperature of 5-8°C, covered with plastic.

Overnight Method
4b. Bulk for 30 minutes at a controlled temperature of 25-28°C, covered with plastic.
5b. Scale at 200g and mould into long shape.
6b. Prove: Overnight at a controlled temperature of 5-8°C, covered with plastic.

Baking
7. Bake: 220-230°C for 25-30 minutes, with steam.
8. Pull out damper after 10 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

BBQ