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Multiseed Bread and Rolls

Multiseed Bread and Rolls
Ingredients Kg Grams %
Flour (bakers) 8 000 80
Wholemeal Flour 2 000 20
Gamma GP 100 1
Yeast 300 3
Salt 150 1.5
Bread fat 200 2
Sugar 100 1
Mixed Seed Dressing 3 000 30
Water 7 200 72

Method:

  • Mix all ingredients for  2 minutes slow speed and 7 minutes fast speed using a spiral mixer. Mix into a well developed dough
  • Scale as required
  • Intermediate proof: 10 minutes
  • Final proof: 50 - 55 minutes
  • Proof temperature: 36°C
  • Relative humidity: 85%
  • Bake temperature: 220°C
  • Bake time: 28/30 minutes for small and 40/45 minutes for large
  • Bake time: 12/14 minutes for Rolls
  • Bake with steam

 

Baker's tip:

  • Adjust water and proof times for local conditions and flour type