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MULTISEED & RYE BEER BREAD

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Recipe No: R130e

USING LOW GI MULTISEED BREAD CONCENTRATE

Group	Ingredient	KG
1	MULTISEED BREAD CONC. (Low G.I.)	2.600
	Bakers Flour	1.900
	BAKELS INSTANT ACTIVE YEAST	0.065
	Water (variable)	1.100
	FINO RYE BASE	0.600
	Speights Old Dark	1.600

	Total Weight	7.865

Method:

1. No time dough.
2. Place all ingredients into mixer and mix on slow speed for 2 minutes.
3. Then mix on high speed for approximately 8 minutes or until dough is developed.
4. Give the dough a bench time of 5 minutes.
5. Scale, round and allow for a further 5 minute rest.
6. Mould and proof for approximately 55-60 minutes.
7. Bake at 200°C for approximately 20-30 minutes.

Notes:

If using compressed yeast, use 200g (8oz) in above recipe.