Avena Vital, Bread Mix, 1kg

In stock
SKU
17-198400R1
Special Price ฿278.20 Regular Price ฿294.25
Quick Overview

Perfect For Malty-Aromatic Oat Bread.

Suitable for: Bread, Toast, Rolls, Bagels, Scones, Cookies, Student Bread, Fruit Bread, Soft Chocolate Triangles, Ciabatta, Focaccia, Sandwich specialties and more.

Usage = 50%

Malty aromatic Oat bread, perfect for your cholesterol management, energy booster, high percentage of unsaturated fatty acids.

Suitable for: Bread, Toast, Rolls, Bagels, Scones, Cookies, Student Bread, Fruit Bread, Soft Chocolate Triangles, Ciabatta, Focaccia, Sandwich specialties and more.

Avena Vital

Avena Vital

Avena Vital-Student Bread

 Avena_Vital

Processing Advantages

  • Oats is the grain which is richest in protein and therefore makes a valuable contribution to the provision of essential amino acids.
  • Oats contain high-quality vegetable fat, with a high percentage of monoand poly-unsaturated fatty acids.
  • Oats have valuable dietary fibre.

Quality Advantages

  • High percentage of tasty wholemeal oat flour, thick-rolled oat flakes and coarse oats
  • Contains valuable yellow linseed and sunflower seeds.
  • Is in perfect harmony with aromatic brewing malt.
  • Long Lasting
  • Good volume and soft crumb texture.

Avena Vital – Bread

Preparation Time: 12 – 15 minutes

Proofing and Resting Time: 65 – 80 minutes

Baking Time: 35 – 40 minutes

Outcome: 3 Loaves

Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes

Ingredients

  • 250 g Avena Vital
  • 250 g Wheat flour (Type 550)
  • 11 g Instant yeast
  • 365 ml Water, approx.

Method

  1. Mix all Ingredients with a spiral mixer for 3 minutes slow and approx. 6 minutes fast. We recommend using cold water to keep the dough temperature at a max. 27° C.
  2. Once all ingredients mixed, cover the bowl and start the bulk fermentation time for 20 minutes.
  3. Scale the dough into 430-440 g pieces and mould the dough in your preferred shape. We recommend long and oval shape and put it onto a greased baking tray.
  4. Spray the dough tops of the dough pieces with water and sprinkle with Avena Vital or Oats.
  5. Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle.
  6. Allow the dough to final proof for 45 - 60 minutes, we recommend covering the baking tray with a plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes halfway back its ready to bake.
  7. The oven should have a temperature of 190° C when you put the bread in then decreasing to 160° C. We recommend putting 2-3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
  8. Bake the bread for 35 – 40 minutes.
More Information
FDA Number 10-1-13151-1-0057
Weight (KG) 1.000000
Manufacturer IREKS
Origin Germany
Flour Type Bread Flour
Flour Grain Oat
Usage % 26-50%
Dietary Needs Vegan, Vegetarian, Transfat Free, Nut Free
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