Ingredients
Click 
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to Add/Remove item to your Shopping List- 8 kg 17 lbs 10 oz kg Carr's Strong Flour 16kg
- 2 kg 4 lbs 7 oz kg Meneba Snip (Rye Flour)
- 0.15 kg 0 lbs 5 oz kg IREKS Natural Sour Dough
- 0.2 kg 0 lbs 7 oz kg Salt
- 0.25 kg 0 lbs 9 oz kg AB Mauri Pinnacle Baker's Yeast
- 7.1 L 29.82 cups Water
Mixed Wheat Bread
Method
Mixing time: 3 + 6 minutes
Dough temperature: 25° C – 26° C
Bulk fermentation time: 40 minutes
Scaling weight: 0.650 kg
Intermediate proof: 10 minutes
Processing: long-shaped
Final proof: 45 – 50 minutes
Baking temperature: 240° C, dropping
Baking time: 40 minutes
