Healthy Breakfast Bread
INGREDIENTS
| Item | g | % |
|---|---|---|
| Bread flour | 500.00 | 50% |
| Wholemeal flour | 500.00 | 50% |
| Water | 600.00 | 60% |
| Saf-instant ® Gold yeast | 20.00 | 2% |
| Honey | 80.00 | 8% |
| Olive oil | 50.00 | 5% |
| Salt | 15.00 | 2% |
| Magimix ® Green bread improver for volume & tolerance | 5.00 | 1% |
| Dried cranberries | 100.00 | 10% |
| Seed / Nut mix
(Any combination of seeds or nuts and/or dried fruits of your choice.) |
150.00 | 15% |
| Total | 2,020 | |
PRE-PREPARATION
1. Nut/seed mix: Mix the combinations of nuts, seeds and dried fruits of your choice evenly.
PREPARE THE DOUGH
1. Add all ingredients into the mixer.
2. Mix 3 mins on low speed and 6 min on high. Final dough temperature should be around 28°C.
3. Round up the dough. Cover and let it sit for 5 mins.
4. Divide the dough into pieces, each weighing 400g.
5. Round up the dough, cover and let it sit for another 10 mins.
2. Mix 3 mins on low speed and 6 min on high. Final dough temperature should be around 28°C.
3. Round up the dough. Cover and let it sit for 5 mins.
4. Divide the dough into pieces, each weighing 400g.
5. Round up the dough, cover and let it sit for another 10 mins.
SHAPING
1. Flatten the dough piece with your hand. With a rolling pin, make each piece into a 20cm round disc.
2. Line baking sheet on a baking tray. Place the dough on the baking sheet.
3. With a dough scraper or large knife, cut the discs into 4 pieces but making sure they still stay together as a whole.
4. Fermentation: Proof the dough at 28°C and 85 – 90% relative humidity, until it has doubled or tripled in size (approx. 90 mins).
5. Lightly dust the top with flour.
BAKING / COOKING
1. Bake in a deck or convection oven at 220°C for 22 – 25 mins.
2. Cool the bread on a wire tray before serving.
3. When cooled, the bread can be pulled apart into individual pieces for sharing.