High fibre bread recipe


Group Weight / Volume
Zeelandia high fibre mix 12.500 kg
Yeast (wet) or 55 grams dry yeast 0.250 kg
Water 9.000 kg
Bakers fat 0.250 kg




    Mix all ingredients – mix for 2 minutes on slow and 4minutes fast speed

    Scale 780g dough temp 28°C

    Rest for 10 minutes

    Mould and round up

    Proof for 60 minutes

    Bake at 240°C for 10 seconds steam and closed damper

    Baking time 22 minutes, open damper on the last 10 minutes of baking

    Cool down and slice

High fibre bread recipe