Group 1
Ingredient
KG
BAKELS WHOLEMEAL BREAD MIX
1.000
Water
0.635
BAKELS INSTANT ACTIVE DRIED YEAST
0.014
Shortening
0.033
Total Weight: 1.682
1. Place all ingredients into mixing bowl and mix for 10-12 minutes or until the dough is well developed.
2. Allow dough to rest for 5 – 10 minutes.
3. Scale and mould 300gm of dough into desired shape.
4. Prove the dough at 37°C and humidity 75.
5. Bake the dough at 220°C with steam.
