Ingredients

Group 1
Ingredient
KG
Weight (%)
MULTISEED BREAD CONC. (Low G.I.)
2.600
137
BAKELS INSTANT ACTIVE YEAST
0.075
4
Water (variable)
1.100
58
FINO RYE BASE
0.600
31.5
Flour
1.900
100
Dark Ale (Beer)
1.600
84.2
Total Weight: 7.875

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 more volume or a lighter texture is desired add 50 g LECITEM UNIVERSAL (1949)

Ingredients

Group 1
Ingredient
KG
Weight (%)
MULTISEED BREAD CONC. (Low G.I.)
2.600
137
BAKELS INSTANT ACTIVE YEAST
0.075
4
Water (variable)
1.100
58
FINO RYE BASE
0.600
31.5
Flour
1.900
100
Dark Ale (Beer)
1.600
84.2
Total Weight: 7.875

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 more volume or a lighter texture is desired add 50 g LECITEM UNIVERSAL (1949)