Mix 7 Ziaren - Seeded Bread with Malt
Mix 7 Ziaren - Seeded Bread with Malt — a Zeelandia recipe. Uses Zeelandia 7 Seeds Bread Mix 25 kg, Zeelandia Bioferm Dark Liquid Sourdough 19 kg and Optimax Free Bread Improver 20 kg.
- soaking time
- 2 h
- mixing time (slow speed)
- 8 min
- mixing time (fast speed)
- 4 min
- dough temperature
- 28-30 °C
- resting time
- 10 min
- dough piece weight
- 580 g
- proofing time (final)
- about 50 min
- baking temperature (start)
- 250 °C
- baking temperature (end)
- 220 °C
- baking time
- about 40 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Zeelandia 7 Seeds Bread Mix 25 kgMix 7 Ziaren 25 kg | 40 kg |
| Zeelandia Bioferm Dark Liquid Sourdough 19 kgBioferm Ciemny 19 kg | 2.3 kg |
| ExtraMalt | 4 kg |
| Optimax Free Bread Improver 20 kg | 1 kg |
| Rye flour type 720 | 30 kg |
| Wheat flour type 850 | 20 kg |
| Sunflower seeds | 10 kg |
| Sugar | 3 kg |
| Salt | 1.2 kg |
| Yeast | 2 kg |
| Water | 80 kg |
Method
Soak the Mix 7 Ziaren, sunflower seeds, Bioferm and ExtraMalt for 2 hours before making the dough.
Mix for 8 minutes on slow speed and 4 minutes on fast speed. Dough temperature: 28-30°C.
Rest the dough for 10 minutes.
Place pieces of dough weighing 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.