Recipe library Bakels recipe Breads & rollsMakes 32 small / 17 large loaves · 1 component

Oat and Barley Bread Recipe

Name: Oat and Barley Bread Recipe
Yield: 32 small / 17 large loaves
Ingredients: 5.000 kg Wheat flour; 5.000 kg Bakels Country Oven Oat and Barley Bread Concentrate 16 kg; 0.400 kg Yeast; 5.500 kg Water

Oat and Barley Bread Recipe — a Bakels recipe, makes 32 small / 17 large loaves. Uses Bakels Country Oven Oat and Barley Bread Concentrate 16 kg.

Oat and Barley Bread Recipe — Bakels recipe photo

mixing time (slow speed): 2 min
mixing time (fast speed): 5 min
dough temperature: 24-26 ℃
scaling weight (small / large): 485/900 g
proofing time: 60 min
proofing temperature: 38 ℃
proofing relative humidity: 88 %
baking temperature: 220 ℃
baking time: 24 min

Ingredients

Group 1

Ingredient	Quantity	Baker's %
Wheat 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	5.500 kg	55%

Method

Place all ingredients into a spiral mixing bowl.
Mix for 2 minutes on slow speed and 5 minutes on fast speed, until fully developed.
The dough temperature should be 24-26℃.
Scale at 485g/900g and roll in oats.
Prove for 60 minutes at 38℃, 88% relative humidity.
Bake at 220℃ for 24 minutes, with steam.

Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.