Cereal and Honey Bread
18-016
Ingredients
Group Bread
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS CEREAL AND HONEY BREAD CONCENTRATE
1.000
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2
Water
1.050
105
Oil
0.020
2
Total Weight: 3.090
Method
How to do it:
1. Combine all ingredients in a spiral mixer except oil and mix on low speed for 2 minutes.
2. Add oil. Shift to high speed and mix for 5 minutes or until dough is developed.
3. Scale to 450g. Round and rest for 10 minutes.
4. Mold into desired shapes and place on greased flat sheets.
5. Proof.
6. Bake at 180°C until done.
Yield
8 pieces x 350g
Product Used
Ingredients
Group Bread
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS CEREAL AND HONEY BREAD CONCENTRATE
1.000
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2
Water
1.050
105
Oil
0.020
2
Total Weight: 3.090
Method
How to do it:
1. Combine all ingredients in a spiral mixer except oil and mix on low speed for 2 minutes.
2. Add oil. Shift to high speed and mix for 5 minutes or until dough is developed.
3. Scale to 450g. Round and rest for 10 minutes.
4. Mold into desired shapes and place on greased flat sheets.
5. Proof.
6. Bake at 180°C until done.
Ingredients
Group Bread
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS CEREAL AND HONEY BREAD CONCENTRATE
1.000
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2
Water
1.050
105
Oil
0.020
2
Total Weight: 3.090
Method
How to do it:
1. Combine all ingredients in a spiral mixer except oil and mix on low speed for 2 minutes.
2. Add oil. Shift to high speed and mix for 5 minutes or until dough is developed.
3. Scale to 450g. Round and rest for 10 minutes.
4. Mold into desired shapes and place on greased flat sheets.
5. Proof.
6. Bake at 180°C until done.
Yield
8 pieces x 350g
Product Used
Ingredients
Group Bread
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS CEREAL AND HONEY BREAD CONCENTRATE
1.000
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2
Water
1.050
105
Oil
0.020
2
Total Weight: 3.090
Method
How to do it:
1. Combine all ingredients in a spiral mixer except oil and mix on low speed for 2 minutes.
2. Add oil. Shift to high speed and mix for 5 minutes or until dough is developed.
3. Scale to 450g. Round and rest for 10 minutes.
4. Mold into desired shapes and place on greased flat sheets.
5. Proof.
6. Bake at 180°C until done.
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