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Ingredients

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IREKS Multiseed Bread Mix Make Up Instructions

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Method

  • Mixing time: 2 + 6 minutes

  • Dough temperature: approx. 26° C

  • Bulk fermentation time: approx. 25 minutes

  • Scaling weight: 0.480 kg

  • Intermediate proof: 5 minutes

  • Processing: as desired

  • Final proof: approx. 55 minutes

  • Baking temperature: 240° C, dropping to 200° C, giving slight steam

  • Baking time: approx. 35 minutes

  • After the bulk fermentation time, scale the dough and mould round. After a short intermediate proof, shape the dough pieces as desired. Place on setters with the seam downwards and allow to prove. Bake, giving slight steam.

Delivery across
UK & Ireland