Multigrain Bread Recipe

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 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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