Spelt Toast Bread using SPELT & HONEY and VOLTEX
Spelt toast bread, Skyr and ginger spread, Mangetouts, Carrots, Fried tofu and Assembly (amounts for 10 pieces) — an IREKS recipe in 6 components, makes 10 pieces (toast bread sandwiches, amounts for 10 pieces). Uses Ireks Spelt & Honey Bread Mix 25 kg and IREKS Voltex Multipurpose Bread Improver 25 kg.
- mixing time (spiral mixer)
- 3 + 7 min
- dough temperature
- 25–26 °C
- scaling weight
- 0.58 kg
- intermediate proof time
- 5 min
- final proof time
- 45–50 min
- baking temperature
- 240 °C
- baking time
- 28 min
- blanching time (mangetouts)
- 2 min
- steaming time (carrots)
- 4 min
- frying time (tofu)
- 1 min
Ingredients
Spelt toast bread
| Ingredient | Quantity |
|---|---|
| Ireks Spelt & Honey Bread Mix 25 kg | 10 kg |
| IREKS Voltex Multipurpose Bread Improver 25 kg | 0.1 kg |
| Sugar | 0.3 kg |
| Butter/Margarine | 0.2 kg |
| Yeast | 0.5 kg |
| Water | 5 kg |
Skyr and ginger spread
| Ingredient | Quantity |
|---|---|
| Skyr | 0.1 kg |
| Ginger, fresh | 0.001 kg |
| Lemon juice | 0.001 kg |
| Salt | |
| Pepper |
Mangetouts
| Ingredient | Quantity |
|---|---|
| Mangetouts | 0.1 kg |
| Salt |
Carrots
| Ingredient | Quantity |
|---|---|
| Carrots | 0.3 kg |
| Salt |
Fried tofu
| Ingredient | Quantity |
|---|---|
| Tofu, natural | 0.25 kg |
| Wheat flour | 0.05 kg |
| Curry powder | 0.001 kg |
| Paprika powder | 0.001 kg |
| Sea salt | 0.001 kg |
| Pepper | 0.001 kg |
| Vegetable oil |
Assembly (amounts for 10 pieces)
| Ingredient | Quantity |
|---|---|
| Toast bread | 15 slices |
| Peanut butter | 0.075 kg |
| Peanuts, roasted, chopped | 0.025 kg |
| Cherries, pitted | 0.15 kg |
| Iceberg lettuce | 0.1 kg |
| Skyr and ginger spread | 0.1 kg |
| Mangetouts | 0.1 kg |
| Carrots | 0.2 kg |
| Tofu | 0.25 kg |
| Cherry jam | 0.1 kg |
Method
- Spelt toast bread
Mix all ingredients for 3 + 7 minutes in a spiral mixer, to a dough temperature of 25–26 °C.
- Spelt toast bread
No bulk fermentation.
- Spelt toast bread
Scale at 0.580 kg.
- Spelt toast bread
Intermediate proof for approx. 5 minutes.
- Spelt toast bread
Process using the 4-piece method.
- Spelt toast bread
Final proof for 45–50 minutes.
- Spelt toast bread
Bake at 240 °C for approx. 28 minutes.
- Skyr and ginger spread
Finely grate the ginger. Beat the skyr, the ginger and the lemon juice until creamy. Season with the salt and pepper.
- Mangetouts
Blanch the mangetouts for approx. 2 minutes in boiling salt water. Subsequently, plunge into ice water.
- Carrots
Peel the carrots and cut into long strips. Steam in boiling salt water for approx. 4 minutes until soft. Subsequently, plunge into ice water.
- Fried tofu
Cut the tofu into slices. Mix the wheat flour with the spices and turn the tofu in this. Heat the vegetable oil in a pan and fry the tofu slices for approx. 1 minute from all sides.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.