Ingredients

Group 1
Ingredient
KG
Weight (%)
LOW GI MULTISEED BREAD MIX
2.600
100
Bakers Flour
2.600
100
BAKELS INSTANT ACTIVE YEAST
0.075
2.9
Water (variable)
2.700
104
Total Weight: 7.975

Method

No time dough. Place all ingredients into mixer and mix on slow speed for 2 minutes. Then mix on high speed until fully developed. Give the dough a bench time of 5 minutes. Scale round and allow for a further 5 minute rest. Scale and Mould as desired. Proof then Bake at 220¡C.

Additional Information

If using Compressed Yeast use 225 g in above recipe.

Ingredients

Group 1
Ingredient
KG
Weight (%)
LOW GI MULTISEED BREAD MIX
2.600
100
Bakers Flour
2.600
100
BAKELS INSTANT ACTIVE YEAST
0.075
2.9
Water (variable)
2.700
104
Total Weight: 7.975

Method

No time dough. Place all ingredients into mixer and mix on slow speed for 2 minutes. Then mix on high speed until fully developed. Give the dough a bench time of 5 minutes. Scale round and allow for a further 5 minute rest. Scale and Mould as desired. Proof then Bake at 220¡C.

Additional Information

If using Compressed Yeast use 225 g in above recipe.