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Laucke Multigrain Premix

This product has been developed as a result of years of continuous evolution, and an acceptable balance of wheat , rye, maize, linseed and soya in various presoftened forms provide an attractive and wholesome loaf.

Ingredients
Unbleached Wheaten Flour, Kibbled Wheat, Rye Flour, Maize Chips, Linseed, Sof Wheat, Sof Rye, Gluten, Salt, Soya Flour, Sucrose, Emulsifier (481), Calcium Mineral Salt, Malted Wheat Flour, Thiamin, Malted Wheat Flour

Method
Carefully weigh out dry ingredients and place them in the mixing bowl. If using compressed yeast instead of dry, double the quantity.

Add water at a temperature to give a finished dough temperature of 28°C.

• Mix dough in the normal manner for your machine making sure the dough is well developed, (ie smooth and clear). Whilst acceptable results may be obtained on slow speed mixers, best results will be obtained on medium or high speed machines.
• A dough that is usually perceived as overmixed will generally give superior results to an undermixed dough.
• Give 10 minutes rest (floor) time. During this time the dough relaxes, becomes easier to handle, and more extensible. This gives the potential for the best possible products.
• Scale to required loaf size, and round.
• Give 10 minutes intermediate proof.
• Final mould into desired shape.
• Proof and bake in normal manner.
• For heavy or thick crusty loaves bake long and cool eg. up to 90 minutes for at 375° - 400° F or 190° - 200°C .
• French sticks and rolls should be baked at 420° F or 210° C for up to 25 minutes for a thinner, crispier crust.
• Special Notes
• It is important to give the dough 2 rest periods as this will improve the overall quality of the finished product.
• All Laucke bread premixes are designed to be used for tin breads, rolls and french sticks.