Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS MULTISEED BREAD CONCENTRATE (Low GI)
0.500
50
BAKELS SOY AND LINSEED BREAD CONCENTRATE
0.250
25
BAKELS MAIZE OPTIMA
0.250
25
Salt
0.008
0.8
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2
Olive Oil (Extra Virgin)
0.060
6
Water +/-
0.900
90
Dates
0.200
20
Macadamia (lightly toasted)
0.060
6
Total Weight: 3.248

Method

How to do it:

1. In a bowl, mix the flour, Low GI Multi seed, Soy & Linseed, Maize Optima, Bakels Instant Yeast and salt for 1 minute.
2. Add the water and continue mixing for 3 minutes.
3. Add the Olive oil and mix until well developed.
4. Add the dates and mix for additional 20 seconds in low speed.
5. Bulk ferment for 50 minutes.
6. Scale and mold.
7. Proof for 40-50 minutes.
8. Bake at 220°C with steam for 15 minutes. Continue baking in 200°C for 15-18 minutes.

Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS MULTISEED BREAD CONCENTRATE (Low GI)
0.500
50
BAKELS SOY AND LINSEED BREAD CONCENTRATE
0.250
25
BAKELS MAIZE OPTIMA
0.250
25
Salt
0.008
0.8
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2
Olive Oil (Extra Virgin)
0.060
6
Water +/-
0.900
90
Dates
0.200
20
Macadamia (lightly toasted)
0.060
6
Total Weight: 3.248

Method

How to do it:

1. In a bowl, mix the flour, Low GI Multi seed, Soy & Linseed, Maize Optima, Bakels Instant Yeast and salt for 1 minute.
2. Add the water and continue mixing for 3 minutes.
3. Add the Olive oil and mix until well developed.
4. Add the dates and mix for additional 20 seconds in low speed.
5. Bulk ferment for 50 minutes.
6. Scale and mold.
7. Proof for 40-50 minutes.
8. Bake at 220°C with steam for 15 minutes. Continue baking in 200°C for 15-18 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Lean