French Village Mix, Bread Mix, 1kg

In stock
SKU
17-124000R1
Special Price ฿230.05 Regular Price ฿246.10
Quick Overview

Enjoy multiple health benefits of multigrain bread

Bread Mix 50%: Just mix 50% of French Village with 50% Wheat flour

Our French Village Multigrain Bread Mix is a top-selling, one-step vegan solution to satisfying your craving for aromatic, flavorful, multigrain breads

Long-lasting and aromatic, French Village Multigrain Bread Mix is suitable for a wide range of mouthwatering and healthy baked goods including French-style Multigrain Baked Goods, Rustic Breads and Rolls, Soft Toast and Rolls, Multigrain Toast, Multigrain Soft Rolls, Multigrain Baguette, Multigrain Croissant, Ciabatta, Carrot Bread, Mango-Walnut Bread, Pumpkin-Walnut Bread, Sandwiches and more

Multigrain breads are known to be an excellent source of vitamins, minerals, fiber and energy. French Village Multigrain Bread Mix is loaded with multigrain such as oat groats, wheat and rye as well as seeds such as sesame, linseed, and sunflower to provide you with all necessary nutrition and energy to stay active all day

French Village Multigrain Bread Mix creates machine-friendly doughs for multigrain breads with great texture and depth of flavor

Simply create a flour mixture made up of half French Village Multigrain Bread Mix and half wheat flour, combine with yeast and water and you’re all set to bake the bread of your choice

Long-lasting and aromatic, French Village Multigrain Bread Mix is suitable for a wide range of mouthwatering and healthy baked goods including French-style Multigrain Baked Goods, Rustic Breads and Rolls, Soft Toast and Rolls, Multigrain Toast, Multigrain Soft Rolls, Multigrain Baguette, Multigrain Croissant, Ciabatta, Carrot Bread, Mango-Walnut Bread, Pumpkin-Walnut Bread, Sandwiches and more

French Village Mix - Rustic Bread

Preparation Time: 9 – 12 minutes

Proofing and Resting Time: 65 - 80 minutes

Baking Time: 50 - 60 minutes

Outcome: 1 Loaf

 

Tools needed: Mixer including bowl, Kitchen scale, 2x1 kg Proofing bowls, Baking tray and 3 Ice cubes

 

Ingredients

  • 250 g French Village mix
  • 250 g Wheat flour (Type 550)
  • 8 g Roggena
  • 11 g Instant yeast
  • 375 ml. Water, approx

 

Method

1. Mix all Ingredients for 6 minutes slow and 3 minutes fast. We recommend using cold water to keep

the dough temperature at max. 27° C.

2. Cover the bowl and start the bulk fermentation for 20-30 minutes.

3. After bulk fermentation, scale the dough into 890 - 900 g pieces. Mould the dough into your preferred

shape, we recommend round.

4. Place the dough pieces into flour dusted proofing bowls with the seam facing downwards.

5. Allow the dough to final proof for 45 - 50 minutes, we recommend covering the baking tray with

plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it

comes back halfway it’s ready to bake.

6. Then, overturn the proofing bowls onto a greased baking tray.

7. Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along

the middle.

8. The oven should have a temperature of 220°C when you put the loaves in. We recommend putting 2 -

3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.

9. After approximately 1 - 2 minutes of baking decrease the temperature to 150°C and bake the loaves

for 50 - 60 minutes.

 

 

 

 

 

 

More Information
FDA Number10-1-13151-1-0067
Weight (KG)1.000000
ManufacturerIREKS
OriginGermany
Flour TypeBread Flour
Flour GrainMultigrain
Usage %26-50%
Dietary NeedsVegan, Vegetarian, Transfat Free, Nut Free
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