We use cookies to make your experience better. To comply with the new e-Privacy directive, we need to ask for your consent to set the cookies. Learn more.
Ireks Wholemeal Mix - Roll
Prep Time : 00h 12
Cooking Time : 00h 20
22 Roll
Preparation Time: 8 – 12 minutes
Proofing and Resting Time: 60 minutes
Baking Time: 18 - 20 minutes
Outcome: 22 Rolls
Tools needed: Mixer including bowl, kitchen scale, baking tray and 3 ice cubes
Ingredients
- 500 g Ireks wholemeal mix
- 1500 g Wheat flour (Type 550)
- 20 g Instant yeast
- 20 g Format V2000
- 40 g Wheat sour
- 40 g Salt
- 1400 ml Water, approx.
Method
- Mix all Ingredients with a spiral mixer for 2 minutes slow and 6 minutes fast. We recommend using cold water to keep the dough temperature at max. 25°C.
- Once all Ingredients mixed, Scale the dough into 80 g pieces. Cover the dough pieces and start the intermediate proof for 15 minutes.
- Mould the dough in your preferred shape, we recommend long and oval.
- Spray the dough tops of the dough pieces with water and dip into rye flour. Place onto a greased baking tray.
- Allow the dough to final proof for 45 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 is ready to bake.
- Score the tops of the dough pieces to stop the crust cracking. We recommend 2 long score across the dough.
- The oven should have a temperature of 230°C when you put the rolls in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
- Bake the rolls for 18 - 20 minutes.