Recipe: Whole Grain Multiseed Bread

Ingredients:

• 20 kg whole grain flour
• 17 liters water (68%)
• 375 grams salt (1.5%)
• 550 grams yeast (2.2%)
• 500 grams gluten powder (2%)
• 750 grams bread improver (3%)
• 5 kg seeds (25%) in the ratio: 10% sunflower seeds, 10% pumpkin seeds, and 5% flax seeds

Method

• Roasting the Seeds Roast the sunflower seeds, pumpkin seeds, and flax seeds in a mild oven to enhance their flavor. Allow the seeds to cool and soak them in water for at least an hour. Flax seeds can absorb up to 10 times their weight in water.
• Mixing Phase Mix whole grain flour, water, yeast, and the soaked seeds in a mixing tub for 8 to 10 minutes, allowing the fibers to absorb water. Add the remaining ingredients in the last 3 minutes of the mixing phase. Gluten powder absorbs a lot of water, so add it later to give the flour enough time to absorb water.
• Kneading Phase Knead the dough for 8 to 10 minutes, depending on your kneading machine. This develops the gluten and forms a network to trap gas. Ensure the dough temperature is between 26 and 27 degrees Celsius. Use cold water to achieve this.
• Bulk Fermentation Let the dough rest for 15 minutes on the workbench to dry slightly before weighing. Weigh the dough at 920 grams. Decorating with seeds ensures the bread meets the Dutch standard for dry matter content.
• Proofing Machine KRV Set the proofing machine to 75% humidity and 29 degrees Celsius to prevent the dough pieces from cooling and crusting. Regularly check the dough pieces to ensure they are not too wet or too dry.
• Shaping After 50 minutes of proofing, shape the dough pieces. Use setting 3 to achieve the desired length. Use the folding and shaping machine, type KVTO, to determine the length of the dough piece. For floor bread, use setting "C" and tighten the shaping rollers.
• Decorating Moisten the dough pieces and decorate with a mix of eleven seeds. Use an appropriate container to prevent water from spilling on the floor.
• Baking After 80 minutes of final proofing, bake the dough pieces in a descending oven with a top temperature of 280 degrees and a bottom temperature of 270 degrees. Use sufficient steam when placing the dough in the oven. Bake the bread for 40 minutes.

Result: A delicious whole grain multiseed bread with a crispy crust and good oven spring.

Please note that 'Whole grain' is a protected term. A whole grain bread must be made entirely from whole grain flour. The definition of whole grain is established by the government in consultation with the bakery sector. Just so you know!