Mix 7 Ziaren - 7 Seeds Bread with Malt Extract
Mix 7 Ziaren - 7 Seeds Bread with Malt Extract — a Zeelandia recipe. Uses Zeelandia 7 Seeds Bread Mix 25 kg and Dekormix Multiseed Bread Topping 25 kg.
- soaking time (7 seeds mix)
- 2 h
- temperature of soaked mix
- 30 °C
- mixing time (slow speed)
- 5 min
- mixing time (fast speed)
- 5 min
- dough temperature
- 26-28 °C
- resting time
- 10 min
- intermediate proofing time
- 10 min
- final proofing time
- 50 min
- baking temperature (start)
- 240 °C
- baking temperature (end)
- 230 °C
- baking time
- 37 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Zeelandia 7 Seeds Bread Mix 25 kgMix 7 Ziaren 25kg | 50 kg |
| Maltax | 2 kg |
| ExtraMalt | 1 kg |
| Rogoferm | 0.5 kg |
| Wheat flour type 850 | 40 kg |
| Rye flour type 720 | 10 kg |
| Yeast | 3 kg |
| Water | 62 kg |
| Dekormix Multiseed Bread Topping 25 kg | 12 kg |
Method
Soak the 7 Seeds mix for 2 hours before making the dough. Ratio of mix to water 1:1. Temperature of the soaked mix: about 30°C.
Mix the dough for 5 minutes on slow speed and 5 minutes on fast speed. Dough temperature: 26-28°C.
Leave the dough to rest for 10 minutes.
Divide the dough into pieces of 580 g and round them.
Intermediate proofing of the pieces: about 10 minutes.
Elongate the pieces, roll them in Dekormix topping and place them in tins.
Final proofing: about 50 minutes.
Bake at 240°C falling to 230°C, with steam in the oven. Baking time: about 37 minutes.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.