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Ireks Wholemeal Mix - Toast
Prep Time : 00h 15
Cooking Time : 00h 40
2 Loaves
Preparation Time: 10 – 15 minutes
Proofing and Resting Time: 70 – 80 minutes
Baking Time: 35 – 40 minutes
Outcome: 2 loaves
Tools needed: Mixer including bowl, Kitchen scale, baking tins
Ingredients
- 250 g Ireks Wholemeal Mix
- 750 g Wheat flour (Type 550)
- 10 g Ireks Soft
- 20 g Wheat Sour
- 80 g Butter
- 80 g Sugar
- 40 g Milk powder
- 20 g Salt
- 20 g Instant yeast
- 700 ml Water, approx.
Method
- Mix all Ingredients for 2 minutes slow and 8 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C.
- Once all Ingredients mixed, scale the dough into 985 g pieces, cover and start the intermediate proof for 10 – 15 minutes.
- Mould the dough in your preferred shape, we recommend long and oval, and place into greased baking tins.
- Allow the dough to final proof for 60 - 65 minutes, we recommend covering the baking tins with plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes halfway back its ready to bake.
- The oven should have a temperature of 190°C when you place the loaves in then decreasing to 160°C.
- Bake the loaves for 35 - 40 minutes.