Recipes

German Grain Bread Mix

Due to the wide range of different bread making machines now available, we have introduced a variable water rate recipe. Start your recipe with the ‘Water Target’ quantity and then, based on your results and our advice in ‘Tips for Perfect Bread – Water Quantity’, either increase or decrease the water by up to 30 ml to obtain the best results in your machine. For example, the optimum water rate for a large loaf using 600 g of bread mix in a Panasonic is 430 ml.

German Grain Bread Mix 

Ingredients

Weight/
Volume
Ingredients
LARGE LOAF
600 g German Grain Bread Mix 3½cups
400 ml Water (+/- 30 ml) 1⅗ cups
4½ g Yeast 1½ tsp
MEDIUM LOAF
600 g German Grain Bread Mix 3½ cups
400 ml Water (+/- 30 ml) 1⅗ cups
3 g Yeast 1 tsp
MIXER/HAND KNEADED
600 g German Grain Bread mix 3½ cups
370 ml Water 1½ cups
6 g Yeast 2 tsp

Method

  1. Bread Machine

  2. Add the ingredients into the bread bowl in order recommended by your bread machine instruction manual.

  3. Select program. Longer mixing cycles generally produce better results.  Press Start.

  4. BY DOUGH MIXER / HAND

  5. Blend Laucke Bread Mix and yeast in a large bowl. Add lukewarm water, and mix to form dough which is approximately 30°C.

  6. Knead the dough vigorously, until it is smooth and elastic. Knead by hand for at least 10 minutes, or at least 6 minutes in a dough mixer.  More kneading provides better bread. Test by stretching a small amount of dough into a rectangle, it should form a thin, translucent ‘window’ in the centre.

  7. Preheat oven to conventional 220°C / fan forced 200°C.

  8. To ferment (“proof”) the dough, return it to the bowl, ensuring there is room for it to rise, and cover to prevent skinning. Maintain in a warm environment until double in size (approx. 40 minutes).

  9. Knead lightly on a floured surface to ‘degas’ the dough. Shape as required, and place in an oiled bread tin. Leave in a warm, draft free place to rise again, until at least double in size.

  10. Bake in a preheated oven (conventional 220°C / fan forced 200°C) for 25-30 minutes or until golden brown. For a crispier crust, spray lightly with water before placing in oven. Loaf is baked if it sounds hollow when tapped.

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