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Wholegrain bread recipe

Wholegrain bread recipe
Ingredients Kg
Zeelandia Wholegrain mix 12,500 kg
Yeast (wet) or 200 grams dry yeast 0.750 kg
Water 7.750 kg
Bakers fat 0.250 kg

 

Method

Mix all ingredients – mix for 4 minutes on slow and 4 minutes fast speed

Scale 880g Dough temp 28°C Rest for 10 minutes

Mould and round up

Proof for 60 minutes

Bake at 220°C for 10 seconds steam and closed damper

Baking time 26 minutes, open damper on the last 10 minutes of baking

Cool down and slice