Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
0.800
61.5
BAKELS SOY AND LINSEED BREAD CONCENTRATE
0.250
16.7
BAKELS MULTISEED BREAD CONCENTRATE (Low GI)
0.250
16.7
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.15
Salt
0.018
1.38
Brown Sugar
0.130
10
BAKELS DAIRY BLEND
0.200
15.38
Water
0.700
53.85
Skimmed milk powder
0.100
7.69
Dried Cranberries
0.330
25.38
California Raisins (soaked)
0.170
13.08
Walnuts (lightly toasted)
0.050
3.85
Hazelnuts (lightly toasted)
0.100
7.69
Total Weight: 3.113

Method

How to do it:

1. Autolyze the flour, Bakels Soy & Linseed, Low GI Multiseed and water for 90 minutes.
2. In a spiral mixer, put the autolyzed mixture, salt, sugar, yeast and skim milk and mix until 80% developed.
3. Add the butter and mix until 95% developed.
4. Add the fruits and nuts and mix for additional 1 minute in low speed.
5. Bulk ferment for 40 minutes.
6. Scale and mold.
7. Brush with water and dip in rolled oats.
8. Proof for 40-50 minutes.
9. Bake at 220°C with steam for 10 minutes. Continue baking in 200°C for 12-15 minutes.

Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
0.800
61.5
BAKELS SOY AND LINSEED BREAD CONCENTRATE
0.250
16.7
BAKELS MULTISEED BREAD CONCENTRATE (Low GI)
0.250
16.7
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.15
Salt
0.018
1.38
Brown Sugar
0.130
10
BAKELS DAIRY BLEND
0.200
15.38
Water
0.700
53.85
Skimmed milk powder
0.100
7.69
Dried Cranberries
0.330
25.38
California Raisins (soaked)
0.170
13.08
Walnuts (lightly toasted)
0.050
3.85
Hazelnuts (lightly toasted)
0.100
7.69
Total Weight: 3.113

Method

How to do it:

1. Autolyze the flour, Bakels Soy & Linseed, Low GI Multiseed and water for 90 minutes.
2. In a spiral mixer, put the autolyzed mixture, salt, sugar, yeast and skim milk and mix until 80% developed.
3. Add the butter and mix until 95% developed.
4. Add the fruits and nuts and mix for additional 1 minute in low speed.
5. Bulk ferment for 40 minutes.
6. Scale and mold.
7. Brush with water and dip in rolled oats.
8. Proof for 40-50 minutes.
9. Bake at 220°C with steam for 10 minutes. Continue baking in 200°C for 12-15 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Semi-lean

Finished Product

Finished Product

Soft Roll