Wholemeal Sandwich Bread

WHOLEMEAL SANDWICH BREAD

Wholemeal Sandwich Bread
A healthier version to the classic sandwich bread, packed with more fibre.
serving size
SERVING SIZE
4 x 450g loaf
serving SUGGESTION
SERVING SUGGESTION
Serve sliced loaves as a hearty sandwich with lettuce, cheese and cold meats.
Download this recipe

Download this recipe

INGREDIENTS

 

Item g %
White bread flour 500.00 50%
Wholemeal flour 500.00 50%
Water 630.00 63%
Salt 16.00 2%
Saf-instant® Gold yeast 15.00 2%
Magimix® Green bread
improver for volume and
tolerance
5.00 1%
Magimix® Softness bread
softener
5.00 1%
Margarine / Fat 50.00 5%
Dark brown sugar 80.00 8%
Total 1,801.00

PRE-PREPARATION

 

1. Grease the 4 pieces of 450g loaf tins.

PREPARE THE DOUGH

 

1. Add all ingredients into the mixer including the water.
2. Mix for 3 mins on low speed and 6 mins on high. The final dough temperature should be 26 – 28°C.
3. Round up the dough on the table. Cover and leave it to rest for 5 mins.
4. Divide the dough into 450g pieces x 4. Cover and let it rest for 5 mins

SHAPING

 

1. Flatten the piece of dough and roll up like a sausage/swiss roll and place each piece into the pre-greased tins.
2. Fermentaion: Proof the dough at 32°C and 85 – 90% relative humidity, until it reaches 3 times of its original size (approx. 90 mins).
3. For closed top loaves: Proof to 1.5 cm below the top of the tin. For open top loaves: Proof to 2 cm above the top of the tin.
4. For open top loaves, you can flour and score the dough if required.

BAKING

 

1. Bake for 20 – 25 mins at 200°C in a convection oven.
2. Remove from oven and cool the loaves on a wire tray.

DID YOU KNOW?

 

Slice your loaves only when the core temperature is less than 30°C to ensure a more desirable outcome.

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