It is a delicious and nutritious food. It comprises pumpkin, linseed and sunflower seeds,
combined with wheat bran and oat flakes to make a tasty bread with extra bite despite its
coarse and open texture.
Cool and dry conditions 18 ± 2°C
365 days
Bag
1. Place all ingredients into a spiral mixer.
2. Mix the dough at a slow speed for 2 minutes, then increase to a fast speed for 11 minutes or until the dough is fully developed. The dough temperature should be between 26°C and 28°C.
3. Divide the dough into 225g and round it.
4. Brush the dough with water and dip it in sunflower seeds. Place 2 rounded dough at the bottom of the baking pan.
5. Proof the dough for 40 - 50 minutes or until fully proofed at a temperature of 35°C and humidity of 80%.
6. Preheat the oven to 220°C (top) and 200°C (bottom).
7. Inject steam and bake the dough for approximately 38 minutes or until fully baked.
Cara-cara
1. Letakkan semua bahan ke dalam pengadun lingkaran.
2. Campurkan doh pada kelajuan rendah selama 2 minit, kemudian tingkatkan ke kelajuan tinggi selama 11 minit atau sehingga adunan dikembangkan sepenuhnya. Suhu doh hendaklah antara 26 ° C dan 28 ° C.
3. Bahagikan doh seberat 225g dan bentukkannya menjadi roti bulat.
4. Berus roti dengan air dan celupkannya ke dalam biji bunga matahari. Letakkan 2 doh di bahagian bawah kuali penaik.
5. Buktikan doh selama 40 - 50 minit atau sehingga terbukti sepenuhnya dengan suhu 35 ° C dan kelembapan 80%.
6. Panaskan ketuhar sehingga 220 ° C (atas) dan 200 ° C (bawah).
7. Suntikan wap dan bakar roti selama 38 minit atau sehingga dibakar sepenuhnya.
100% on total flour
1. Place all ingredients into a spiral mixer.
2. Mix the dough at a slow speed for 2 minutes, then increase to a fast speed for 11 minutes or until the dough is fully developed. The dough temperature should be between 26°C and 28°C.
3. Divide the dough into 225g and round it.
4. Brush the dough with water and dip it in sunflower seeds. Place 2 rounded dough at the bottom of the baking pan.
5. Proof the dough for 40 - 50 minutes or until fully proofed at a temperature of 35°C and humidity of 80%.
6. Preheat the oven to 220°C (top) and 200°C (bottom).
7. Inject steam and bake the dough for approximately 38 minutes or until fully baked.
Cara-cara
1. Letakkan semua bahan ke dalam pengadun lingkaran.
2. Campurkan doh pada kelajuan rendah selama 2 minit, kemudian tingkatkan ke kelajuan tinggi selama 11 minit atau sehingga adunan dikembangkan sepenuhnya. Suhu doh hendaklah antara 26 ° C dan 28 ° C.
3. Bahagikan doh seberat 225g dan bentukkannya menjadi roti bulat.
4. Berus roti dengan air dan celupkannya ke dalam biji bunga matahari. Letakkan 2 doh di bahagian bawah kuali penaik.
5. Buktikan doh selama 40 - 50 minit atau sehingga terbukti sepenuhnya dengan suhu 35 ° C dan kelembapan 80%.
6. Panaskan ketuhar sehingga 220 ° C (atas) dan 200 ° C (bawah).
7. Suntikan wap dan bakar roti selama 38 minit atau sehingga dibakar sepenuhnya.
100% on total flour
