Honey Whole Wheat Bread
| Formula (40kg flour basis) | |
|---|---|
| 40 kg | Whole Wheat Flour |
| 3.2 kg | Liquid Honey |
| 1 kg | Canola oil |
| 0.8 kg | Salt |
| 0.2 kg | Dry Malt 60 from AB Mauri Fleischmann's |
| 0.4 kg | ICS Gold base dough conditioner from AB Mauri Fleischmann's |
| 0.08 kg | Softase 4000 from AB Mauri Fleischmann's |
| 27.2 kg | Water (variable) |
| 0.8 kg | Vital wheat gluten |
| 1.4 kg | Fleischmann's Compressed Yeast |
| - OR - | |
| 0.5 kg | Fleischmann's Instant Dry Yeast |
| 0.9 kg | Additional water (if using Fleischmann's Instant Dry Yeast) |
| Total Weight: | 75 kg |
Production Points:
- Mix to full development
- Dough temperature: 78°F
- Divide and give intermediate proof time of 10-15 minutes
- Give final shape and proof for about 1 hour
- Split down middle after proof
- Bake at 400°F (205 C).
Note: When using Fleischmann's Instant Dry Yeast, mix time may be reduced by 1 to 2 minutes. Final dough temperature needs to be increased by 4 to 6 degrees.
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