Group 1
Ingredient
KG
BAKELS COUNTRY OVEN MULTISEED BREAD MIX
1.000
Bread Flour
1.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.020
Water
1.050
Total Weight: 3.070
1. Mix into a well develop dough.
2. Allow dough to rest for 15 minutes before process.
3. Scale 450 g dough and mould into oblong shape,give approximate 60 minutes proofing at 35°C and
75% relative humidity.
4. Bake at 210°C for 30 minutes.
