Six Seed Bread Flour 1.5Kg - Award Winning - Direct Deliver

Six Seed Bread Flour 1.5Kg - Award Winning

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Six Seed Bread Flour 1.5Kg:

Awarded 2 Stars in The Great Taste Awards
Great Taste Award Winner. Our best seller.

Judges comment "The flour performed perfectly and produced a loaf of excellent texture, flavour and crust. The mixture of seeds was well chosen, well judged in quantity, and made for really delicious eating with a most enjoyable finish.."

Shelf life 1 year

Ingredients
Wheat Flour, Kibbled Malted
Wheat 8%,
 Linseed 2.5%, Millet
Seed 2.5%, Poppy Seed 1.5%
Sunflower Seed 1.3% Sesame
Seed 1.3%, 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 ____1503kj 355 kcal
Fat ________________ 4.5g
of which saturates ____ 0.5g
Carbohydrate _______65.2g
of which sugars ______ 2.0g
Fibre _______________4.5g
Protein _____________ 13.0g
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.