Friday, 26 February 2016

Healthy Rye,Whole wheat & Multigrain Bread

Healthy Rye, Wheat & Multigrain Bread
Overnight dough

  • 160g Bread flour
  • 110ml Boiling water
  • 2Tblsp Molasses
  • 420ml cold water
Next day bread ingredients
  • 300 g Bread Flour
  • 200g Whole wheat Flour
  • 150g Rye Flour
  • 10g Salt
  • 12g Instant dry yeast
  • 30g Water
  • 150g Multigrain
  1. Add flours, previous day dough,yeast,salt and knead well.
  2. Next add the multigrain mix and knead about 20 min.
  3. Do not add water at once. Its only if needed.
  4. Leave to double in size.
  5. When the dough is ready cut in to equal parts and make buns as directed and leave to prove again.
  6. Brush the tops with eggs or oil and bake on 200c about 20 min.
  7. Cool on a wire rack. Freeze if you like.

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