Skip to main content

Multigrain Bread Recipe - SwissBake

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 flour750 gm
SB MULTSKORN BROT 25250 gm
Water580 gm - 600 gm
Fresh Yeast / Dry Yeast40 gm / 15 gm

Baking Method

Mixing time (approx)4 min slow & 6 min fast
Dough temperature24ºC to 26ºC
Bulk fermentation time30 min
Scaling weight500 gm
Intermediate proofNot required
Final proof40 min under 75% humidity and temperature of 30ºC
Baking temperature230ºC under falling temp of 200ºC
Baking time45 mins approx for 500 gm dough
Labels:
Location: Mumbai, Maharashtra, India

Comments

Post a Comment

Popular posts from this blog

What are Flour Types T45, T55, T65, T150, Type 0 or Type 00, Magic Enzy Flour, Rye Flour T1150, Pizza Flour?

SWISSBAKE SPECIALITY FLOURS Swiss Bake French style flours are traditionally milled by artisan millers and the entire flour range is produced from imported French grown wheat or with a blend of locally grown equivalent wheat varieties. These quality flours from us are a result of our dedication and passion for well-crafted flour.  Each year we produce only a limited quantity of each refined flour on order estimates from our most demanding chefs and bakers. French classification for flour  is based on the resulting amount of residue after processing 10 kg of flour in a 600º C furnace. T45 or Type 45 is the lowest and whitest flour with only around 45 grams of mineral contents left after the burning process and no part of the bran (outer enveloping shell of the grain) remaining. Similarly T150 has around 150 grams of mineral contents and is considered as whole-wheat flour due to high bran leftover. •          T45 Sw...
Post a Comment
Read more

Role Of Salt In Bread Baking - Swissbake

Towards the end of 18th Century, the influence of salt was recognised in baking bread. Salt was seen to have an important role to play in bringing out the flavour of the baked product. During mixing, salt reinforces the plastic properties of the dough and improves its cohesiveness and elasticity. Later in the 1960’s, it was understood that salt also acts as an antioxidant, it was then that many bakers adopted a practice of delaying the addition of salt. Fine table salt was used as it would dissolve quickly and so it could be added just 5 minutes prior to the end of mixing time. This was done with the use of intensive mixing methods with the intention to encourage maximum levels of oxidation and bleaching. This method also tends to facilitate the forming of gluten bonds during dough formation and results in a slight improvement in dough strength. However, this method also led to the decline in the taste of the bread baked. The common practice today in the production of bre...
Post a Comment
Read more

"The French Croissant" - Origin, Recipe & Method - Swissbake

Origin of "The French Croissant" The origin of the Croissant dates back to 1683 in Vienna, Austria, a time when the Austro-Hungarian empire was at war with the Turkish Empire. As history goes, the Turkish army was looking to enter the besieged city of Vienna through tunnels which were being dug under the fortification. But the Turks did not realise that there was a bakery in the basement near the walls, and the noise of digging had alerted the bakers working down there who had informed the Austro-Hungarian army of the approaching Turks ultimately resulting in the defeat of the Turkish army. In celebration of the victory, the bakers created a small roll in yeast-leavened sweet dough. The roll was made in the form of the crescent moon; the emblem that still appears on the Turkish flag, and thus the 'Croissant' was born. From its origins until about 1920, the so called Vienna croissant was made from un-laminated, non-flaky, yeast-raised sweet dough. Around t...
Post a Comment
Read more