Hearty seeded bread with a long, slow prove.
Recipe ingredients and methods are available in both English and Thai.
| Dough | |
|---|---|
| Jogga / multiseed mix | 300 g |
| Bread flour | 700 g |
| Dried yeast | 15 g |
| Crusty bread improver | 15 g |
| Water | 540 g |
| Total | 1570 g |
Step 1: Mix to development, bulk 20 minutes.
Step 2: Scale and mould.
Step 3: Prove at 36–38 °C for 45–50 minutes.
Step 4: Bake at 220 °C for 40–45 minutes.
Temperature: 220 °C · Time: 40–45 min
Products
Serving suggestionBakels
Low-GI multiseed bread mix with sunflower, linseed and oats for hearty, nutritious loaves and rolls.
Serving suggestionBakels
High-activity dried yeast with strong, reliable gassing power for all yeast-raised doughs. Long shelf life, no refrigeration needed before opening.
Serving suggestionBakels
Easy-to-dose bread improver sachets for sandwich loaves, buns and rolls. Improves dough tolerance, volume and crumb softness.
BreadsClassic French baguette with a crisp, crackling crust and open, creamy crumb from Artisan Full Mix.
2 products from our range
BreadsRustic Italian ciabatta with a thin crust and large, glossy holes.
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BreadsSoft, dimpled focaccia glistening with olive oil – perfect for sandwiches and sharing boards.
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All products used in this recipe are available from our Phuket warehouse.
