Mixed Grain Bread Flour 1.5Kg - Award Winning - Direct Deliver

Mixed Grain Bread Flour 1.5Kg - Award Winning

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Mixed Grain Bread Flour 1.5kg

Awarded 3 Stars in The Great Taste Awards.
Judges comment "Enticing-looking flour and loaf with a varied and generous mixture of seeds. It baked a perfect loaf with good crumb and a complex, long-lasting flavour."

Shelf life 1 year

A malty flavour with bursts of the seed flavours coming through. 

Ingredients
Wheat Flour
Malted Wheat Flakes 5%, Rye
Flakes 5%, Sesame Seed 3%
Poppy seed 3%, Wheat Bran,
Barley Malt Flour, Calcium*,
Niacin*, Iron*, Thiamin*

Allergen Advice
For allergens, including
cereals containing gluten,
see ingredients in bold.
* Supplements required
by law under The Bread
and Flour Regulations 1998

Nutrition
Typical Values_____per 100g
Energy ____1471 kj 348 kcal
Fat ________________ 4.2g
of which saturates ____ 0.4g
Carbohydrate _______65.6g
of which sugars ______ 1.7g
Fibre _______________5.1g
Protein ____________ 12.8g
Salt _________________ 0g

 

RECIPE IDEA:

Ingredients:
__________________Grams_____ Flour weight
Bread Flour*______500________ 100
Salt_______________10___________2
Fresh Yeast_______10___________2
Water ____________250_________50

*Use Strong Bread (high protein) This recipe will work with all our bread flours (Six Seed, Mixed Grain etc)
N.B. 1g instant dried yeast =1.25g active dried yeast = 2.5g fresh yeast
Finished dough temperature: - 28o c if possible

Method:

Place all the ingredients into your mixing bowl and mix until you have a slightly sticky dough. Put onto your work surface and knead until the dough becomes soft and silky. Place back into your bowl and cover for 30 minutes bulk proof.
Turn the dough onto the work surface. Push the gas out without tearing the dough and then bring the sides of the dough into a tight ball. (This process is called “knocking back the dough”.) Put to one side (covered with a plastic bag to avoid it skinning) and stand it for another 15 minutes, this is called intermediate proof.
Knock back the dough again and then mould it into your final shape. Place on your tray or into the tin and put it into your plastic bag to keep it nice and moist and stand at room temperature for about 30 minutes final proof.
Bake at about 220oc for 30 to 35 mins. The bread will be cooked when it sounds hollow when tapped on the bottom.