Ingredients
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5 kg 11 lbs 0 oz kg Carr's Strong Flour 16kg
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5 kg 11 lbs 0 oz kg IREKS Multiseed Bread Mix 25 Kg
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0.5 kg 1 lbs 2 oz kg Sugar Tate & Lyle Gran (Cane)
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0.3 L 1.26 cups Olympic Vegetable Oil - delisted
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0.45 kg 0 lbs 16 oz kg Baking powder
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6.5 L 27.3 cups Water
Soda Bread using IREKS Multiseed Bread Mix
Method
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Mixing time: Mix the dry ingredients together for about one minute. Add water and oil and mix for about 30 seconds on first speed until the complete mix is wet. Do not over mix!
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Dough temperature: 25° C
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Bulk fermentation time: none
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Scaling weight: 0.600 kg
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Intermediate proof: none
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Processing: as desired
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Final proof: none
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Baking temperature: 230° C, dropping to 210° C
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Baking time: 30 minutes
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Mould round or long and place on a baking tray or in square tins. Using a steel scraper, cut a shape like a cross (X) about 10 mm deep into the dough.
