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The following recipe has been designed for a home baking environment and equipment. If you wish to view our industrial recipe click here.
3 ก้อน
00h 12
00h 30
Fancy a slice of soft and tender fruit bread? Improve the deliciously light malt flavor and color of your freshly baked loaf with Brown Bread Concentrate. This star ingredient is fine milled wheat bran, a good source of fibre that helps promote a healthy gut. Simply replace 10% of your wheat flour mixture with the concentrate and make it a hearty breakfast staple served warm or toasted.
Preparation Time: 9 – 12 minutes
Proofing and Resting Time: 80 – 100 minutes
Baking Time: 25 – 30 minutes
Outcome: 3 Loafs
Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes
Mix all Ingredients, except dried mix fruit, for 3 minutes slow and 6 minutes fast. Add dried mix fruit for the last 2 minutes. We recommend using cold water to keep the dough temperature at max. 27°C
Once mixed you can start the bulk fermentation time for 20 minutes
Scale the dough into 350 g pieces and cover with a kitchen towel or cling film. Then start the intermediate proof time for 15 - 20 minutes
Spray the dough tops of the dough pieces with water and dip into Brown Bread Concentrate or Oats
Allow the dough to final proof for 45 - 60 minutes, we recommend covering the baking tray with 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 one long score along the middle
The oven should have a temperature of 190°C when you put the loaves in
After approximately 5 minutes of baking decrease the temperature to 160°C and bake the loaves for 25 - 30 minutes
