Ingredients
Click 
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to Add/Remove item to your Shopping List- 32 kg 70 lbs 9 oz kg Carr's Wholemeal Flour
- 0.64 kg 1 lbs 7 oz kg Salt
- 0.66 kg 1 lbs 7 oz kg Andrew Shortening AV NH RSPO MB
- 1 kg 2 lbs 3 oz kg AB Mauri Pinnacle Baker's Yeast
- 0.64 kg 1 lbs 7 oz kg IREKS Voltex
- 19 L 79.8 cups Water
Wholemeal Bread & Rolls
Method
Mixing:
- Tweedy (high speed) 2 min 30 sec
- Spiral 3 min slow, 8 min fast
- Planetary 3 min slow, 10 min fast
Finished dough temperature 76-78F, 23-25C
When using this recipe for morning rolls add 480g sugar
