Bakels
Baking ingredients since 1904

WHOLEMEAL BREAD

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Bread and Yeast Compounds - Bread Premixes and Concentrates
Recipe No:  R120e
USING FINO BREAD AND ROLL CONCENTRATE
Group  Ingredient KG
  FINO BREAD AND ROLL CONCENTRATE 0.500
  Wholemeal 5.000
  BAKELS INSTANT ACTIVE YEAST 0.065
  Water (variable) 3.100
  APITO CARAMEL COLOUR (as desired) 0.000
  Total Weight 8.665
Method:  1. No time dough.
2. Place all ingredients in machine bowl and develop thoroughly.
3. Dough temperature 30-31°C (86-88°F).
4. Allow dough to recover 5 minutes.
5. Scale and mould as desired.
6. Prove then bake at 250°C (480°F).
Notes:  The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.
  If using Compressed Yeast, use 200g (8oz) in above recipe.
Yield:  15 loaves scaled at 570g.