Ingredients

Group 1
Ingredient
KG
Weight (%)
LOW GI MULTISEED BREAD MIX
2.600
100
Flour
2.600
100
BAKELS INSTANT ACTIVE YEAST
0.080
3
Water (variable)
2.800
108
Total Weight: 8.080
Group 2
Ingredient
KG
Weight (%)
Walnuts (chopped)
0.600
23
Almonds (chopped)
0.600
23
Sunflower Seeds
0.400
15.4
Cinnamon (optional)
0.040
1.5
Total Weight: 1.640

Method

No time dough. Place group 1 ingredients into mixer and mix on slow speed for 2 minutes. Then mix on high speed until fully developed. Add group 2 and mix through. 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 more volume or a lighter texture is desired add 50 g LECITEM UNIVERSAL (1949)

Ingredients

Group 1
Ingredient
KG
Weight (%)
LOW GI MULTISEED BREAD MIX
2.600
100
Flour
2.600
100
BAKELS INSTANT ACTIVE YEAST
0.080
3
Water (variable)
2.800
108
Total Weight: 8.080
Group 2
Ingredient
KG
Weight (%)
Walnuts (chopped)
0.600
23
Almonds (chopped)
0.600
23
Sunflower Seeds
0.400
15.4
Cinnamon (optional)
0.040
1.5
Total Weight: 1.640

Method

No time dough. Place group 1 ingredients into mixer and mix on slow speed for 2 minutes. Then mix on high speed until fully developed. Add group 2 and mix through. 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 more volume or a lighter texture is desired add 50 g LECITEM UNIVERSAL (1949)