Muesli Style Oat & Barley Bread
Muesli Style Oat & Barley Bread — a Bakels recipe, makes 65 loaves. Uses Bakels Country Oven Oat and Barley Bread Concentrate 16 kg.
- mixing time (slow speed)
- 3 min
- mixing time (fast speed)
- 6 min
- dough temperature
- 24-26 °C
- scaling weight
- 320 g
- proofing time
- 45-55 min
- baking temperature
- 200 °C
- baking time
- 24 min
- damper pull time
- 8 min
Ingredients
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Bread flour | 5.000 kg | 50% |
| Bakels Country Oven Oat and Barley Bread Concentrate 16 kg | 5.000 kg | 50% |
| Yeast | 0.400 kg | 4% |
| Water | 5.625 kg | 56.25% |
| Sultanas | 2.000 kg | 20% |
| Cranberries | 2.000 kg | 20% |
| Pumpkin seeds | 0.500 kg | 5% |
| Sunflower seeds | 0.500 kg | 5% |
Method
Add all ingredients (except fruit and seeds) into a spiral mixing bowl.
Mix for 3 minutes on slow speed and 6 minutes on fast speed, until fully developed.
Dough temperature should be 24-26°C.
Add fruit and seeds and mix on slow speed until clear.
Scale at 320 g and mould into sausage shape.
Roll in oats and place in tin.
Prove for 45-55 minutes.
Bake at 200°C for 24 minutes, with steam.
Pull damper after 8 minutes.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.