Group 1
Ingredient
KG
Flour
3.300
Wholemeal Flour
1.650
Brown Sugar
0.650
BAKELS INSTANT ACTIVE YEAST
0.130
Water
3.400
Walnuts
0.660
NATIVE AMERICAN RYE BREAD BASE
1.650
Total Weight: 11.440
Group 2
Ingredient
KG
Raisins
0.660
Total Weight: 0.660
Place Group 1 ingredients into mixing bowl and develop thoroughly. Final dough temperature 31¡C. Add Group 2 ingredients and mix on slow speed (approx. 1 minute). Allow to recover for 5-10 minutes. Divide and mould as desired. Allow a further 5 minutes bench time before final moulding. Final proof time approximately 50 minutes. Bake at 190¡C for approximately 30 minutes.
When using Fino Meal Base these two ingredients can be substituted with 500g of Fino Meal Base and 4.45kg Bakers Flour.
