SwissBake Multigrain bread is a type of bread
prepared with two or more types of grain. Grains used include barley, flax, millet, oats, wheat, and whole-wheat flour,
among others. Some varieties include edible seeds in their preparation, such as
flaxseed, quinoa, pumpkin seeds,
and sunflower seeds.
Multi-Grain Bread Premix is a convenient
mix to make excellent quality whole
wheat bread. This SwissBake Brown BreadPremix has a selected blend of grains and flours perfect for bread and rolls.
Baker Recipe for Multigrain Bread
| Wheat flour | 750 gm |
| SB MULTSKORN BROT 25 | 250 gm |
| Water | 580 gm - 600 gm |
| Fresh Yeast / Dry Yeast | 40 gm / 15 gm |
Baking Method
| Mixing time (approx) | 4 min slow & 6 min fast |
| Dough temperature | 24ºC to 26ºC |
| Bulk fermentation time | 30 min |
| Scaling weight | 500 gm |
| Intermediate proof | Not required |
| Final proof | 40 min under 75% humidity and temperature of 30ºC |
| Baking temperature | 230ºC under falling temp of 200ºC |
| Baking time | 45 mins approx for 500 gm dough |
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