Ingredients
Group 1
Ingredient
KG
Weight (%)
Wholemeal flour
4.000
50
Country Oven Multiseed Bread Concentrate
4.000
50
Yeast
0.200
2.5
Lecitem Premium Paste
0.080
1
Water
3.840
48
Total Weight: 12.120
Method
1. Add all ingredients into a spiral mixing bowl and mix for 2 minutes on slow speed and 5 minutes on fast speed.
2. Dough temperature should be 23-26℃.
3. Scale at 900g and place into bread tins.
4. Prove for 50 minutes.
5. Bake at 220℃ for 35 minutes.
Yield
13 loaves
Product Used
Ingredients
Group 1
Ingredient
KG
Weight (%)
Wholemeal flour
4.000
50
Country Oven Multiseed Bread Concentrate
4.000
50
Yeast
0.200
2.5
Lecitem Premium Paste
0.080
1
Water
3.840
48
Total Weight: 12.120
Method
1. Add all ingredients into a spiral mixing bowl and mix for 2 minutes on slow speed and 5 minutes on fast speed.
2. Dough temperature should be 23-26℃.
3. Scale at 900g and place into bread tins.
4. Prove for 50 minutes.
5. Bake at 220℃ for 35 minutes.
Ingredients
Group 1
Ingredient
KG
Weight (%)
Wholemeal flour
4.000
50
Country Oven Multiseed Bread Concentrate
4.000
50
Yeast
0.200
2.5
Lecitem Premium Paste
0.080
1
Water
3.840
48
Total Weight: 12.120
Method
1. Add all ingredients into a spiral mixing bowl and mix for 2 minutes on slow speed and 5 minutes on fast speed.
2. Dough temperature should be 23-26℃.
3. Scale at 900g and place into bread tins.
4. Prove for 50 minutes.
5. Bake at 220℃ for 35 minutes.
Yield
13 loaves
Product Used
Ingredients
Group 1
Ingredient
KG
Weight (%)
Wholemeal flour
4.000
50
Country Oven Multiseed Bread Concentrate
4.000
50
Yeast
0.200
2.5
Lecitem Premium Paste
0.080
1
Water
3.840
48
Total Weight: 12.120
Method
1. Add all ingredients into a spiral mixing bowl and mix for 2 minutes on slow speed and 5 minutes on fast speed.
2. Dough temperature should be 23-26℃.
3. Scale at 900g and place into bread tins.
4. Prove for 50 minutes.
5. Bake at 220℃ for 35 minutes.
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