WHOLEMEAL BREAD

/in /by

INGREDIENTS

  • 570 g of water
  • 470 g of flour ‘00’ (180 – 260 W)
  • 320 g of wholemeal flour
  • 30 g of honey
  • 4 g of malt
  • 10 g of yeast
  • 18 g of salt
  • 70 g of mixed seeds

 

To prepare perfect bread double proving is necessary. This allows the complete transformation of the sugars and generates carbon dioxide, making the bread lighter and more digestible.

PREPARATION

Mix the ingredients to make the dough, paying attention not to allow the salt to come into contact with the yeast. Then place the dough on to a plate and put into the LIFE blast chiller.
Start the first proving at 22°C for one hour.

At the end of the first proving phase it is possible to form the bread into your preferred sizes or, if you prefer, simply put into a mold. You can now activate the second proving phase at a temperature of 28°C for one hour.

Following the second proving, the dough can be divided into several loaves, some can be cooked immediately, and the remaining deep frozen, and stored for a later date. There will be no need to defrost, you can cook the loaves directly, as needed.

Before baking, spray a little water on top of the bread and sprinkle with seeds.
Cook in the oven 180°C until the surface of the bread is golden brown.