WHOLE WHEAT BREAD
(Using B & S Whole Wheat Bread Concentrate)
INGREDIENTS |
BAKER’S % |
WEIGHT IN GRAMS |
| Bread Flour |
100.00 |
1000.00 |
| Instant Yeast |
1.20 |
12.00 |
| B & S Whole Wheat Bread Concentrate |
40.00 |
400.00 |
| Brown Sugar |
17.00 |
170.00 |
| Molasses |
2.00 |
20.00 |
| Shortening |
5.00 |
50.00 |
| Water |
60.00 (+/-) |
600.00 (+/-) |
| Topping: | ||
| Rolled Oats |
14.00 |
140.00 |
PROCEDURE:
- Combine sugar, molasses, and whole wheat concentrate. Add the required amount of water to the recipe. Soak for 1 to 2 minutes.
- Add the remaining ingredients except for the shortening.
- Mix at low speed for 2 minutes.
- Add shortening and mix at full speed until properly incorporated.
- Transfer to dough roller until dough becomes smooth and elastic.
- Scale the desired dough weight. Mould and roll into rolled oats.
- Deposit into a well-greased loaf pan and proof for 2 hours and 15 minutes or until double in size.
- Bake at 180ºC for 30-45 minutes.
Note:
- The (+/-) means more or less. In the recipe, water can be adjusted depending on the capacity of the dough to absorb water and develop gluten during mixing.
This material is supplied as reference and guide for your testing. All recommendations are based on tests and research believed to be reliable. While it may meet your needs, no guarantees are assumed or implied.
