Ireks Pumpernickel, Bread Mix, 1kg

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

A nutritious snack time favourite

Bread Mix 100%: Just mix the Pumpernickel Bread Mix with Yeast and Water

Our Pumpernickel Bread Mix makes it easy and quick to create mouthwatering pumpernickel bread as well as other baked goods ideal for serving at snack time with dips and toppings of your choice

Pumpernickel Bread Mix is very versatile and extremely long-lasting making it ideal for Pumpernickel-style Bread, Canapés Bases, Toast, Rolls, Croissants, Danish Pastry, Ciabatta, Sandwiches, Snacks and more

Packed with coarse rye and barley malt, Pumpernickel Bread Mix yields dark coarse grain rye bread bursting with flavour and several health benefits. Omitting the hot soaked grains from the formulation means Pumpernickel Bread Mix creates one of the most nutritious bread options to help reduce blood sugar, improve heart health, and maintain overall general health

Simply mix Pumpernickel Bread Mix with yeast and water and create appetizing snacks and breads in a few quick steps.

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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