7 Seeds Mix - Seeded Malt Bread with Sourdough
7 Seeds Mix - Seeded Malt Bread with Sourdough — a Zeelandia recipe. Uses Zeelandia 7 Seeds Bread Mix 25 kg and Optimax Free Bread Improver 20 kg.
- soaking time (Mix 7 Ziaren and ExtraMalt)
- 2 h
- mixing time (low speed)
- 8 min
- mixing time (high speed)
- 4 min
- dough temperature
- 28-30 °C
- resting time
- 10 min
- proofing time (final)
- 50 min
- baking temperature (start)
- 250 °C
- baking temperature (end)
- 220 °C
- baking time
- 40 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Zeelandia 7 Seeds Bread Mix 25 kgMix 7 Ziaren 25kg (7 Seeds Mix) | 40 kg |
| ExtraMalt | 4 kg |
| Optimax Free Bread Improver 20 kg | 1 kg |
| Sourdough | 50 kg |
| Wheat flour type 850 | 20 kg |
| Sunflower seeds | 10 kg |
| Sugar | 3 kg |
| Salt | 1.2 kg |
| Yeast | 2 kg |
| Water | 60 kg |
Method
Soak the Mix 7 Ziaren and ExtraMalt for 2 hours before making the dough.
Add the remaining ingredients and mix for 8 minutes on low speed and 4 minutes on high speed. Dough temperature: 28-30°C.
Rest the dough for 10 minutes.
Place dough pieces of 580 g into the tins and level the surface.
Final proof: about 50 minutes.
Bake at 250°C falling to 220°C, with steam in the oven at the start of baking. Baking time: about 40 minutes.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.