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German type Multigrain Bread
German type Multigrain Bread
A satisfying malt, mutli-seeded loaf.
Receptura
Grupa | Težina / Zapremnina | Proizvod |
---|---|---|
Panomix Polysporo | 1.000 g | |
Fine Yellow Flour | 800 g | |
Wholegrain flour | 200 g | |
Yeast | 40 g | |
Roggenmaltz Extract (malt) | 40 g | |
Water | 1.320 g | |
Seedmix or Flour | extra ingredients |
Priprema
Mix all the ingredients at low speed for 3 minutes and then switch to high speed for 7 minutes until you get a stretchy dough.
Allow the dough to rest for 10 minutes.
Cut the dough into 430 gr portions and mould into a round shape.
Allow the cut dough to rest for 10 minutes.
Shape into a bread loaf or any other preferable form.
Decorate with Seedmix or flour.
Proof for 45 minutes.
Score the surface as you wish.
Bake at 210°C with steam for 40 minutes. Make sure to keep the damper open for the last 10 minutes.
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