Group 1
Ingredient
KG
%
MULTISEED BREAD CONC. (Low G.I.)
2.600
137.00
BAKELS INSTANT ACTIVE YEAST
0.075
4.00
Water (variable)
1.100
58.00
FINO RYE BASE
0.600
31.50
Flour
1.900
100.00
Dark Ale (Beer)
1.600
84.20
Total Weight: 7.875
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.
Using bakers percentages - Percentages on white flour weight. If more volume or a lighter texture is desired add 50 g LECITEM UNIVERSAL (1949). If using Compressed Yeast use 225 g in above recipe.
