Ingredients
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10 kg 22 lbs 1 oz kg IREKS Singlupan (Gluten Free)
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0.5 kg 1 lbs 2 oz kg Pumpkin Seeds
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0.5 kg 1 lbs 2 oz kg Sunflower Seeds
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0.5 kg 1 lbs 2 oz kg Seed Sesame 50lb - Delisted
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0.35 kg 0 lbs 12 oz kg T & L Demerara Sugar 4x3kg (6067)
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0.4 L 1.68 cups Olympic Vegetable Oil - delisted
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0.2 kg 0 lbs 7 oz kg Salt
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0.35 kg 0 lbs 12 oz kg AB Mauri Pinnacle Baker's Yeast
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8 L 33.6 cups Water
Gluten Free Seed Bread Using IREKS Singlupan
Method
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Mixing time: 7 minutes, medium speed
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Dough temperature: 27° C – 30° C
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Bulk fermentation time: none
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Scaling weight: 1.000 kg in toast bread tins
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Intermediate proof: none
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Processing: tin bread
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Final proof: 60 – 90 minutes
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Baking temperature: 240° C, dropping to 200° C, giving steam
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Baking time: approx. 50 minutes
