Ireks Pumpernickel, Bread Mix, 1kg

In stock
SKU
17-144671R1
Special Price ฿224.70 Regular Price ฿240.75
Quick Overview

The German traditional Bread without hot soaked grain, simple and efficient production with long consumption freshness. The moist crumb, the full aroma and flavor are outstanding.

Suitable for: Pumpernickel style Bread, Canapes in different shapes

Outcome: 3-4 loafs of bread, depending on size

Easy to use, Just add: Yeast and Water

The German traditional Bread without hot soaked grain, simple and efficient production with long consumption freshness. The moist crumb, the full aroma and flavor are outstanding.

Contains amongst others: Coarse rye, barley malt extract, wheat bran, wheat malt flour and roasted wheat malt flour.

Suitable for: Pumpernickel style Bread, Canapes in different shapes, Toast, Rolls, Croissants, Danish pastry, Ciabatta, Sandwich varieties, Snack varieties and many more.

 Pumpernickel_Mix

 Pumpernickel_Mix

 Pumpernickel_Mix

 Pumpernickel_Mix

Ireks Pumpernickel - Bread

Preparation Time: 2-3 hours

Proofing and Resting Time: 60 - 70 minutes

Baking Time: 40 - 50 minutes

Outcome: 2 loaf

 

Tools needed: Mixer including bowl, kitchen scale and baking tin

 

Ingredients

         Soaked grain

  • 250 g Pumpernickel
  • 250 ml Water, warm (60° C) 

        Swelling time 2 – 3 hours

 

        Dough:

  • 250 g Wheat flour (Type 550)
  • 500 g Soaked grain
  • 5 g Salt
  • 11 g Instant yeast
  • 120 ml Water, approx.

 

Method

1. Soak Pumpernickel with Water (60°C). After 2 - 3 hours, mix all Ingredients for 2 minutes slow and 6 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C.

2. Once mixed, cover with a kitchen towel or plastic foil and start the bulk fermentation time for 20 minutes.

3. Scale the dough 690 - 695 g pieces and mould the dough in your preferred shape, we recommend long and oval.Place into greased baking tins or on trays.

4. Allow the dough to final proof for 40 - 50 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 back halfway it’s ready to bake.

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

6. The oven should have a temperature of 190°C when you insert the Loaves.

7. After approximately 5 minutes of baking, decrease the temperature to 160°C and bake the bread for 40 - 50 minutes

More Information
FDA Number10-1-13151-1-0059
Weight (KG)1.000000
ManufacturerIREKS
OriginGermany
Flour TypeBread Flour
Flour GrainRye
Usage %76-100%
Dietary NeedsVegan, Vegetarian, Transfat Free, Nut Free
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