Group 2
Ingredient
KG
%
Flour
3.000
100.00
Milk Powder
0.080
2.70
HERCULES BREAD CONCENTRATE
0.120
4.00
Sugar
0.150
5.00
BAKELS INSTANT ACTIVE YEAST
0.025
0.83
Water
2.200
73.00
Total Weight: 5.575
Group 1
Ingredient
KG
%
Water
1.000
33.00
Kibbled Rye or Cereal Mix
1.000
33.00
Total Weight: 2.000
Group 3
Ingredient
KG
%
Peanuts (chopped)
0.150
5.00
Sultanas
0.500
17.00
Currants
0.500
17.00
Cherries (chopped)
0.050
1.70
Total Weight: 1.200
Deposited dough. Soak Group 1 overnight. Place Groups 1 and 2 in machine bowl and develop thoroughly. Add Group 3 and blend through. Dough temperature 30-31¡C. Dough slack consistency. Scale dough directly into tins approximately half full. Prove until tins three quarters full. Lid and bake at 220¡C for 45-50 minutes.
Using bakers percentages - Percentages on white flour weight. If using Compressed yeast use 80 g in the above recipe.
