Enhance homemade multigrain breads with nutritious seeds and grains
Concentrate Mix 20%: Just replace 20% of wheat flour mixture with Corn Pepp Concentrate
Spice up homemade multigrain baked goods with the Corn Pepp Concentrate, which adds the health benefits of oilseeds and grains as well as delicious infusion of malt flavour
Yielding aromatic malt flavours, Corn Pepp Concentrate can be added to recipes for Malty Multigrain Breads, Multigrain Rolls, Multigrain Toast, Soft Rolls, Soft Baguettes, Soft Croissants, Swedish Crispbread, Bagels, Pita Bread and more
Rich in seeds and grains such as linseed, sunflower seeds, sesame, wheat bran and oat flakes, Corn Pepp Concentrate is packed with dietary fibre and protein to boost your multigrain masterpieces with the essential nutrients your body needs daily
Simply replace 20% of your wheat flour mixture with Corn Pepp Concentrate and follow your recipe of choice
Corn Pepp Concentrate is efficient, versatile, and can be added to various doughs after a short swelling time in different quantities
Corn Pepp Concentrate can be added to recipes for Malty Multigrain Breads, Multigrain Rolls, Multigrain Toast, Soft Rolls, Soft Baguettes, Soft Croissants, Swedish Crispbread, Bagels, Pita Bread and more
Tools needed: Mixer including bowl, kitchen scale, baking tin and 3 ice cubes
Ingredients
150 g Korn Pepp
375 g Wheat flour (Type 550)
12 g Format V2000
15 g Ireks wheat sour
10 g Instant yeast
10 g Salt
503 ml Water, approx.
Method
Mix all Ingredients for 3 minutes slow and 4 minutes fast, we recommend using cold water to keep the dough temperature at max. 26° C - 27° C.
Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 20 - 30 minutes.
Mould the dough in your preferred shape, we recommend long and oval, and place onto a greased baking tray.
Spray the dough tops of the dough pieces with water and dip into Korn Pepp.
Allow the dough to final proof for 40 - 50 minutes, we recommend covering the baking tray with a plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway, it’s ready to bake.
Score the tops of the dough pieces to stop the crust cracking. We recommend 3 long score along the middle.
The oven should have a temperature of 230°C when you put the loaves in. We recommend placing 2 - 3 ice cubes on the bottom of the oven to receive a steaming effect for a nice crust.
After approximately 5 minutes of baking decrease the temperature to 210°C and bake the loaves for 40 - 45 minutes.
