Group 1
Ingredient
KG
%
LOW GI MULTISEED BREAD MIX
2.600
130.00
Flour
2.000
100.00
BAKELS INSTANT ACTIVE YEAST
0.075
3.80
Water (variable)
2.700
135.00
FINO RYE BASE
0.600
30.00
Total Weight: 7.975

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.

If more volume or a lighter texture is desired add 50 g LECITEM UNIVERSAL (1949). Using bakers percentages - Percentages on white flour weight. If using Compressed Yeast use 225 g in above recipe.