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All bakers will have their favourite combinations of flours to make their own special recipes.

Here's a few of ours you might like to try.

Whole Wheat Multi Seeded

A wholesome nutritious wholewheat bread packed full of seeds for added crunch and flavour.

BIGA

Ingredients

White flour
Water @ 25°C
Yeast
Total

Bakers %

100%
50%
0.05%
 

Metric

1000g
500g
0.5g
1500.5g


 

SEED SOAKER

Ingredients

Millet
Pumpkin
Sunflower
Cracked Wheat
Combined Seeds
Water
Total

bakers %

25%
25%
25%
25%
100%
50%

Metric

250g
250g
250g
250g
1000g
500g
1500g


 

FINAL DOUGH

Ingredients

Wholemeal Strong Organic
Flour
Wholemeal Rye Flour
Combined Flour

Biga
Seed Soaker
Salt
Yeast
Malt Syrup
Honey
Butter
Water
Total

bakers %

90%

 10%
100%

30%
30%
2%
1%
1%
2%
2%
70%

Metric

4500g

 500g
5000g

1500g
1500g
100g
50g
50g
100g
100g
3500ml
11900g

preparation method

1. Biga is produced by mixing flour, water and yeast. Cover and allow to rest at 20°C for 12-16 hours.

2. Place all ingredients in mixer (EXCEPT SEED SOAKER). Mix all ingredients in spiral mixer: 4 minutes on 1st speed and 4 minutes on 2nd speed, add the seed soaker and mix until evenly distributed. Desired dough temperature: 25°C-27°C.

3. Bulk fermentation for 1 hour 35 minutes, with two folds; one after every 45 minutes.

4. Scale into 500g/880g pieces.

Whole Wheat Multi Seeded
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