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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.
| FDA Number | 10-1-13151-1-0067 |
|---|---|
| Weight (KG) | 1.000000 |
| Manufacturer | IREKS |
| Origin | Germany |
| Flour Type | Bread Flour |
| Flour Grain | Multigrain |
| Usage % | 26-50% |
| Dietary Needs | Vegan, Vegetarian, Transfat Free, Nut Free |
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