Ingredients

Group 1
Ingredient
KG
Weight (%)
Kibbled Wheat
1.500
40
Salt
0.050
1.3
Water
1.900
50.7
Total Weight: 3.450
Group 2
Ingredient
KG
Weight (%)
HERCULES ROLL MIX
3.750
100
Wholemeal Flour
1.500
40
Flour
0.400
10.7
BAKELS INSTANT ACTIVE YEAST
0.045
1.2
Water (variable)
3.750
100
Total Weight: 9.445

Method

No time dough. Soak Group 1 overnight. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Deposit into bread tins to about half capacity. Prove to three quarter capacity. Oven temperature 220¡C. Because of the high water content this bread takes longer than usual to bake and there is very little oven spring.

Additional Information

If using Compressed Yeast use 125 g in above recipe

Ingredients

Group 1
Ingredient
KG
Weight (%)
Kibbled Wheat
1.500
40
Salt
0.050
1.3
Water
1.900
50.7
Total Weight: 3.450
Group 2
Ingredient
KG
Weight (%)
HERCULES ROLL MIX
3.750
100
Wholemeal Flour
1.500
40
Flour
0.400
10.7
BAKELS INSTANT ACTIVE YEAST
0.045
1.2
Water (variable)
3.750
100
Total Weight: 9.445

Method

No time dough. Soak Group 1 overnight. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Deposit into bread tins to about half capacity. Prove to three quarter capacity. Oven temperature 220¡C. Because of the high water content this bread takes longer than usual to bake and there is very little oven spring.

Additional Information

If using Compressed Yeast use 125 g in above recipe