
Ingredients

- Soaked Grain
- 1 kg 2 lbs 3 oz kg Seed Pumpkin
- 0.5 kg 1 lbs 2 oz kg Seed Sesame
- 1 kg 2 lbs 3 oz kg Water (40°C)
- Dough
- 6 kg 13 lbs 4 oz kg Meneba Snip (Rye Flour)
- 4 kg 8 lbs 13 oz kg Carr's Strong Flour 16kg
- 2.5 kg 5 lbs 8 oz kg Soaked Grain
- 1.5 kg 3 lbs 5 oz kg IREKS Craft Malt
- 0.25 kg 0 lbs 9 oz kg IREKS Pasta Acida
- 0.3 kg 0 lbs 11 oz kg IREKS Natural Sour Dough
- 0.2 kg 0 lbs 7 oz kg Salt
- 0.1 kg 0 lbs 4 oz kg AB Mauri Pinnacle Baker's Yeast
Artisan Malt Bread using IREKS Craft Malt
IREKS Craft Malt is an Aromatic malt blend for individual malt baked goods. Try out this recipe for delicious coarse-textured artisan malt bread.
Method
Mixing time: 6 + 3 minutes
Dough temperature: approx. 28° C
Bulk fermentation time: 30 – 40 minutes
Scaling weight: 1.600 kg
Intermediate proof: none
Processing: round
Final proof: approx. 50 minutes
Baking temperature: 260° C, dropping, giving steam
Baking time: 70 – 90 minutes
Instructions for Use
After the bulk fermentation time, scale the dough pieces, mould slightly round, place on floured setters, press slightly flat and allow to prove. At ¾ proof, load giving steam which is allowed to escape after one minute.