Multigrain Pan Loaf Bread

Ingredients

In Baker’s Percent: (%)

• Bread Flour – 90%
• Rye Medium Flour – 10%
• Salt – 2%
• Dry Yeast – 1.5%
• S500 Green – 1%
• Gluten – 3%
• Soft grain Amber – 15%
• Water – 54%
• Sapore Adelia – 5%
• Canola Oil – 2%

Method

1. With mixing spiral, mix 5 minutes for the first speed, the 5 minuted for second speed.
2. Dough temperature should be 75 – 78.
3. Set aside for 10 minutes for bulk fermentation.
4. With a scale of 14 oz.
5. Intermediate proof in about 10 minutes.
6. The make up of this should be a pan loaf.
7. For the final fermentation, 90 minutes at 95°F, 85% humidity.
8. Decorate the bread with seed before baking.
9. Then 32 minutes, bake it at 425°F then drop to 372°F.