Gluten free rustic multiseed bread
The rustic gluten free Multiseed Bread has 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 and water and your chioce of seeds and kernels. The dough is easily shaped into many varieties of buns and bread types. Moreover, the dough is very stable during processing.
RECIPE
RUSTIC MULTISEED BREAD
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 Oat Bread premix and the many possibilities.
Contact us for more information and inspiration.
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At Credin, we are driven by our passion for developing outstanding tailor-made bakery and pastry solutions!
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• Innovative tailor-made solutions for the bakery industry
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