Gluten free multiseed bread with seeds
A gluten free Multiseed Bread with a fantastic open crumb structure, incredible softness and lots of visible seeds and kernels such as linseeds, sunflower and pumpkin kernels. The bread has a great volume and a flavourful taste with a hint of nuts.
The dough is based on a 100% premix where you only have to add yeast, oil, water, seeds and kernels. The dough is easily shaped into many varieties of buns and bread types. Moreover, the dough is very stable during processing and can be used with or without a proofing basket or tin.
RECIPE
MULTISEED BREAD WITH SEEDS
1,000 g Credin Gluten Free Oat Bread
35 g yeast
1,000 g Water
150-200 mixed seeds (linseeds, sunflower seeds, pumpkin seeds)
PROCEDURE
Kneading time: 3 min. slow + 3 min. fast
Dough temp.: 22-24°C
Scaling weight: 600-800 g per bread in a basket
Proofing time: 50-60 min.
Steam: 3 sec.
Baking temp. deck oven: 230°C at the top top / 220°C at the bottom
Baking time: 45-50 min.
Read more about the gluten free Oat Bread premix here.
Contact us for more information and inspiration.
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With 90 years og invaluable expertise and know-how. We bring our knowledge to your business. To us, providing tailor-made quality solutions at fair, transparent prices, on time – every time! – is not just a promise; it’s our tradition. Our true strength lies in our innovative solutions driven by our passionate people - the heart of Credin.
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At Credin, we are driven by our passion for developing outstanding tailor-made bakery and pastry solutions!
• Over 90 years of experience and know-how
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• Agile development process
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• Innovative tailor-made solutions for the bakery industry
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