Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
0.500
100
Salt
0.008
1.5
Sugar
0.070
14
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.004
0.8
BAKELS LECITEX
0.004
0.8
Skimmed Milk
0.020
4
Eggs
0.050
10
Water
0.150
30
Molasses
0.010
2
Cinnamon powder
0.003
0.5
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.020
4
BAKELS SHORTENING
0.020
4
Carrots (grated)
0.200
40
Walnuts
0.050
10
Total Weight: 1.108

Method

How to do it:

1. Mix bread flour, salt, sugar, Bakels Instant Yeast, Lecitex Bread Improver, skimmed milk, eggs, water, molasses and cinnamon powder at low speed for 2 minutes.
2. Add Bakels Shortening and Butta Butteroil Substitute and mix at high speed for 3 minutes.
3. When the dough is partially developed, add grated carrots and continue mixing at high speed until fully developed.
4. Add walnuts and mix dough for 1 minute.
5. Rest dough for 10 minutes.
6. Scale at 400 grams and 250 grams and proof.
7. Bake at 180°C for 20-30 minutes.

Yield

2 x 400g and 1 x 250g

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
0.500
100
Salt
0.008
1.5
Sugar
0.070
14
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.004
0.8
BAKELS LECITEX
0.004
0.8
Skimmed Milk
0.020
4
Eggs
0.050
10
Water
0.150
30
Molasses
0.010
2
Cinnamon powder
0.003
0.5
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.020
4
BAKELS SHORTENING
0.020
4
Carrots (grated)
0.200
40
Walnuts
0.050
10
Total Weight: 1.108

Method

How to do it:

1. Mix bread flour, salt, sugar, Bakels Instant Yeast, Lecitex Bread Improver, skimmed milk, eggs, water, molasses and cinnamon powder at low speed for 2 minutes.
2. Add Bakels Shortening and Butta Butteroil Substitute and mix at high speed for 3 minutes.
3. When the dough is partially developed, add grated carrots and continue mixing at high speed until fully developed.
4. Add walnuts and mix dough for 1 minute.
5. Rest dough for 10 minutes.
6. Scale at 400 grams and 250 grams and proof.
7. Bake at 180°C for 20-30 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Semi-sweet

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