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Sovital Mix yields dough that is reliable, efficient, long-lasting and suitable for Bread, Toast, Rolls, Fruit Bread, Wholemeal Bread, Bagels, Croissant, Ciabatta, Pretzel, Muesli Bars, Swedish Crispbread and more
Formulated with rye flour, the Sovital Mix is packed with high fibre and vitamin content making it a healthy way to start your day
Sovital Mix also offers a tasty malt-infused flavour, dense texture, and rich colour as a result of the roasted malt flour and pea hulls combined with oilseeds such as linseed, sunflower seeds and sesame seeds
Simply create a flour mixture made up of half Sovital Bread Mix and half wheat flour, combine with yeast and water to create your next homemade speciality masterpiece
Sovital Mix yields dough that is reliable, efficient, long-lasting and suitable for Bread, Toast, Rolls, Fruit Bread, Wholemeal Bread, Bagels, Croissant, Ciabatta, Pretzel, Muesli Bars, Swedish Crispbread and more
Tools needed: Mixer including bowl, kitchen scale, baking tray and 3 ice cubes
Ingredients
250 g Sovital Mix
250 g Wheat flour (Type 550)
11 g Instant yeast
360 ml Water, approx.
Method
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 - 28°C.
Cover the bowl and start the bulk fermentation for 15 - 20 minutes.
After bulk fermentation, scale the dough into 430 - 435 g pieces. Cover and start intermediate proof for 5 - 10 minutes.
Spray the tops of the dough pieces with water and sprinkle with Sovital Mix or seeds of your choice.
Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle.
Allow the dough to final proof for 35 - 45 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.
The oven should have a temperature of 190°C when you put the loaves in. We recommend placing 2 - 3 ice cubes on the bottom of the oven to receive a steaming effect for a nice crust.
After approximately 5 minutes of baking decrease the temperature to 160°C and bake the loaves for 35 - 45 minutes.
