ProBody Crispbread
ProBody Crispbread — a Komplet recipe in 2 components, makes 280. Uses Komplet Probody Bread Mix 25 kg.
- mixing time (slow speed)
- 4-6 min
- mixing time (fast speed)
- 12-14 min
- resting time (pieces)
- 10-15 min
- initial proofing time
- 20-30 min
- final proofing time
- 30 min
- baking temperature
- 200 falling to 160 °C
- baking time
- 35-40 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Komplet Probody Bread Mix 25 kgKomplet Probody 100 | 4000 g |
| Sunflower seeds | 600 g |
| Linseed | 800 g |
| Sesame seeds | 280 g |
| Yeast | 160 g |
| Water | 4000 g |
Topping
| Ingredient | Quantity |
|---|---|
| Sunflower seeds | 630 g |
| Sesame seeds | 380 g |
| Linseed | 630 g |
Method
Mix all the ingredients into a dough, then leave it to rest.
After resting, weigh out pieces of dough (presses) of about 2.50 kg. Shape them into squares and leave to relax for about 10-15 minutes.
After proofing, roll the dough out to a thickness of about 2-4 mm. Wind it onto a rolling pin and lay it on a 57×78 cm tray, then dock the whole sheet with a spiked (hedgehog) roller.
Cut the dough into 12 x 6 cm pieces with a pastry wheel. Arrange the cut rectangles on trays, brush with water, sprinkle with the decorative mixture (topping) and leave to proof.
After proofing, put into the oven. Bake with steam, drying the bread out.
After baking, leave to cool. Leave the bread until the next day.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.