Soda Bread using SPELT & HONEY
Soda Bread using SPELT & HONEY — an IREKS recipe, makes 19.050 kg total dough weight. Uses Ireks Spelt & Honey Bread Mix 25 kg.
- mixing time (dry ingredients)
- 1 min
- mixing time (after adding water and oil, first speed)
- 30 – 40 s
- dough temperature
- 26 – 28 °C
- scaling weight
- 0.600 kg
- baking temperature
- 230, dropping to 210 °C
- baking time
- 30 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Ireks Spelt & Honey Bread Mix 25 kg | 10 kg |
| Vegetable oil | 0.3 kg |
| Sugar | 0.3 kg |
| Baking powder | 0.45 kg |
| Water | 8 kg |
Method
Mix the dry ingredients together for about one minute. Add the water and vegetable oil and mix for about 30 – 40 seconds on first speed until the complete mixture is wet. Do not overmix!
After the mixing time, put the dough onto a table dusted with flour. Scale the dough, mould round and place in round or square baking tins.
Using a steel scraper, cut a cross shape (X) into the dough with a depth of about 10 mm.
Bake at 230° C, dropping to 210° C, for 30 minutes.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.