Ingredients
| Ingredients | Original |
|---|---|
| Korngrain Multicereal Bread Concentrate | 450 g(3 cups) |
| Flour | 450 g(3 cups) |
| Instant Dry Yeast | 15 g(11/2 tablespoons) |
| Water (10 – 15 °C) | (Approx.) 540 g(11/4 cups)Mixed Dried Fruits, |
Direction for use:
The recipe requires 50% of Korngrain Bread Concentrate
blended with 50% of wheat flour.
How to Cook
- Spiral Mixer : Knead all ingredients for 4 minutes at low speed,then 5 – 7 minutes at high speed until dough is smooth and elastic.
- Dough Temperature : 28 – 30 °C.
- Dough Initial Resting : 20 minutes.
- Cut and scale dough into 400 – 500 grams.
- Intermediate Proofing : 10 minutes.
- Mold dough into shapes as desired.
- Decorate with various seeds, oats or flour dusting.
- Final Proofing : 45 – 60 minutes.
- After final proofing make triple slits on dough before baking,
Baking Method
- Bake for 5 – 7 minutes with steam at 240 °C, then reduce
temperature to 190 °C for approx. 30 – 40 minutes.
(Depending on oven type).
