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German seed bread recipe

German seed bread recipe
Ingredients Kg
German seed bread mix 12,500 kg
Yeast (wet) or 170grams dry yeast 0.500 kg
Salt 0.250 kg
water 7.500 kg

Method

Mix all ingredients – mix for 3 minutes on slow and 7 minutes fast speed

Scale 600g Dough temp 25°C

Rest for 10 minutes

Mould and round up

Proof for 50 minutes

Bake at 220°C for 20 seconds steam closed damper

Baking time 20 minutes, open damper on the last 5 minutes of baking

Cool down and slice