All Categories
- Aroma & Essence
- Basic Ingredient
Basic Ingredient
- Cake Decoration
- Chocolate
Chocolate
- Cream & Mousse
- Equipment
- Flour
- Fruit & Nut
- Gel, Jam & Topping
- Paste & Filling
- Recipes
- Seasonal
Seasonal
- Spice & Seed
Free Delivery on All Orders Over 990 THB
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.
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
- 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.
- Once all ingredients mixed, cover the bowl and start the bulk fermentation time for 20 minutes.
- 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.
- Spray the dough tops of the dough pieces with water and sprinkle with Avena Vital or Oats.
- Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle.
- 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.
- 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.
- Bake the bread for 35 – 40 minutes.
| 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 |
