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Ingredients
10kg
IREKS Singluplus Seed (Gluten Free Seed Bread)
400ml
Olympic Vegetable Oil - delisted
180g
Salt
300g
AB Mauri Pinnacle Baker's Yeast
8.2l
Water
Method
Mixing time: 2 + 6 minutes
Dough temperature: 26° C
Bulk fermentation time: none
Scaling weight: 0.500 kg
Intermediate proof: none
Processing: tin bread/oven bottom bread
Final proof: 40 – 45 minutes
Baking temperature: 240° C, dropping, giving steam
Baking time: 40 – 45 minutes
Topping: sunflower seeds, sesame seeds, linseed, pumpkin seeds and maize semolina (in equal parts)
