Recipes

Wholemeal Bread using Laucke Wholemeal 90/10 Flour or Wholemeal 100% Flour

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
1 kg Laucke Wholemeal 90/10 Flour or 100% Wholemeal Flour 6¼ cups
20 g Salt 2 tsp
10 g Laucke Soy Free 1% Improver 4 tsp
15 g Yeast - dry (double for compressed) 5 tsp
10 g Vegetable oil (optional) 2 tsp
670 g Water (67% of flour weight) 2⅗ cups

Method

  1. If using Wholemeal Bread mix, do not add salt and Improver

  2. Preheat oven to 200°C.

  3. Add flour and ingredients to mixing bowl.

  4. For a dark meal, just add the desired amount of dark malt or caramel.

  5. Mix for 2 minutes on slow speed, and develop very well on high speed.

  6. Desired dough temperature is 27°C – 30°C.

  7. Remove from mixer, cover, and allow to recover for 10 minutes.

  8. Divide into desired unit weight, and give intermediate mould.

  9. After a further 10 minutes, final mould onto tray or into tin.

  10. Proof to desired volume until approximately doubled in size, and bake.

  11. This product will handle being inverted for baking in sandwich tins.

  12. If baking rolls, bake at 200°C for 15-20 minutes.  If baking bread, bake at 200°C for 35-40 minutes.

Helpful Hints

  • Flours containing meal are milled from premium grain, which is high in good quality protein, therefore the mixing requirement is generally higher than white flours.
  • Under mixing will result in failure to achieve desired proof, and product can collapse in the oven. If a dough is mixed to the point where it starts to show signs of breakdown, a better loaf will be achieved as long as the dough temperature does not get too high.
  • Keep dough covered at all times when not being processed.
  • A soft dough is required where bran or other moisture absorbing ingredients are used.
  • Due to the cutting action of bran the dough structure will become more fragile as proof proceeds, so gentle handling of the products into the oven is essential to avoid collapse.
  • There is no need to add gluten to this product, unless you wish to produce large very light textured products or really bold double cut rolls.
  • If you do experience problems with your products, please contact your Laucke Customer Manager.

  • Yeast Bread
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