Ingredients

Group 1
Ingredient
KG
Weight (%)
BAKELS INSTANT ACTIVE YEAST
0.006
0.8
Total Weight: 0.006
Group 2
Ingredient
KG
Weight (%)
Water
0.075
10
Total Weight: 0.075
Group 3
Ingredient
KG
Weight (%)
NZB LOW GLUTEN BREAD MIX
0.390
51
Water
0.300
39
Total Weight: 0.690

Method

Dissolve Group 1 with Group 2. Add Group 3 and mix together for 4 minutes on top speed. Let stand (ferment) in mixing bowl covered or placed in prover at 20¡C for 30 minutes. Mix for a further 2_ minutes on second speed. Final prove at 40¡C for 25 minutes. Deposit dough into a greased loaf tin. Fill tin 2/3 full. Bake at 220¡C for approximately 20-25 minutes.

Additional Information

Recipe percentages are on total batter/mix weight (100%).

Ingredients

Group 1
Ingredient
KG
Weight (%)
BAKELS INSTANT ACTIVE YEAST
0.006
0.8
Total Weight: 0.006
Group 2
Ingredient
KG
Weight (%)
Water
0.075
10
Total Weight: 0.075
Group 3
Ingredient
KG
Weight (%)
NZB LOW GLUTEN BREAD MIX
0.390
51
Water
0.300
39
Total Weight: 0.690

Method

Dissolve Group 1 with Group 2. Add Group 3 and mix together for 4 minutes on top speed. Let stand (ferment) in mixing bowl covered or placed in prover at 20¡C for 30 minutes. Mix for a further 2_ minutes on second speed. Final prove at 40¡C for 25 minutes. Deposit dough into a greased loaf tin. Fill tin 2/3 full. Bake at 220¡C for approximately 20-25 minutes.

Additional Information

Recipe percentages are on total batter/mix weight (100%).

Finished Product

Finished Product

One Loaf