Our best selling product worldwide, Bakels Multi Seed Bread contains pumpkin, linseed and sunflower seeds, wheat bran and oat flakes for that extra bite to this darker style of bread, producing a coarser, open texture. This multi seed bread is also a wholesome source of protein and fibre.
Cool, dry, and dark place
360 days
Powder
Artisan, Bagel, Baguette, Bread, Bun, Ciabatta, Crisp bread, Crusty bread, Crusty roll, Flat bread, Focaccia, Hot Cross bun, Occasion bread, Pandesal, Rusk, Rye bread, Scroll, Sliced line, Sourdough, Stollen, Tin bread, Toast bread
1. Combine all ingredients, mix slow for 3 minutes then quick for 10 minutes to allow the gluten to expand fully. Measure dough temperature with a thermometer, it should ideally be 26_ to 28_.
2. Remove the dough and rest for 30 minutes.
3. Scale to 600g, and let stand for 15 minutes.
4. Shape and place in to a rattan container.
5. Place into a fermenting box set at 32_ and 70% humidity.
6. Place into an oven with a steam function.
7. Bake at 210_, for 50 minutes.
1. Combine all ingredients, mix slow for 3 minutes then quick for 10 minutes to allow the gluten to expand fully. Measure dough temperature with a thermometer, it should ideally be 26_ to 28_.
2. Remove the dough and rest for 30 minutes.
3. Scale to 600g, and let stand for 15 minutes.
4. Shape and place in to a rattan container.
5. Place into a fermenting box set at 32_ and 70% humidity.
6. Place into an oven with a steam function.
7. Bake at 210_, for 50 minutes.
Used for the production of soft and chewy potato bread.
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For the easy and convenient production of doughnuts with reduced sucrose
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