Ingredients

Group 1
Ingredient
KG
Weight (%)
HERCULES ROLL MIX
4.000
100
Wheatgerm
0.150
3.75
Rolled Oats
0.400
10
Molasses
0.200
5
BAKELS INSTANT ACTIVE YEAST
0.065
1.6
Water (variable)
2.320
58
Total Weight: 7.135

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5 minutes. Scale and mould round. Flatten slightly and dock. Place on floured tray flour top of dough prove then bake at 220¡C. After 10 minutes baking turn loaves over to obtain a hearth baked appearance.

Additional Information

If using Compressed Yeast use 200g in above recipe.

Ingredients

Group 1
Ingredient
KG
Weight (%)
HERCULES ROLL MIX
4.000
100
Wheatgerm
0.150
3.75
Rolled Oats
0.400
10
Molasses
0.200
5
BAKELS INSTANT ACTIVE YEAST
0.065
1.6
Water (variable)
2.320
58
Total Weight: 7.135

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5 minutes. Scale and mould round. Flatten slightly and dock. Place on floured tray flour top of dough prove then bake at 220¡C. After 10 minutes baking turn loaves over to obtain a hearth baked appearance.

Additional Information

If using Compressed Yeast use 200g in above recipe.