Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
3.000
100
BAKELS HENRYS SOURDOUGH NATURAL
2.000
66.6
BAKELS INSTANT ACTIVE YEAST
0.080
2.7
Honey
0.375
7.5
Water
2.750
92
Total Weight: 8.205
Group 2
Ingredient
KG
Weight (%)
Sunflower Seeds
0.500
16.7
Total Weight: 0.500

Method

No time dough. Place Group 1 ingredients in mixer and mix until dough is cleared. Add Group 2 and mix on slow speed until Sunflower Seeds are distributed evenly. Allow a bench time of 5-10 minutes. Scale and mould as desired. Prove and bake at 220¡C (428¡F) for approximately 20-25 minutes.

Additional Information

If using compressed yeast use 250g in above recipe.

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
3.000
100
BAKELS HENRYS SOURDOUGH NATURAL
2.000
66.6
BAKELS INSTANT ACTIVE YEAST
0.080
2.7
Honey
0.375
7.5
Water
2.750
92
Total Weight: 8.205
Group 2
Ingredient
KG
Weight (%)
Sunflower Seeds
0.500
16.7
Total Weight: 0.500

Method

No time dough. Place Group 1 ingredients in mixer and mix until dough is cleared. Add Group 2 and mix on slow speed until Sunflower Seeds are distributed evenly. Allow a bench time of 5-10 minutes. Scale and mould as desired. Prove and bake at 220¡C (428¡F) for approximately 20-25 minutes.

Additional Information

If using compressed yeast use 250g in above recipe.