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.
2 products from our range
BreadsSoft, dimpled focaccia glistening with olive oil – perfect for sandwiches and sharing boards.
2 products from our range
All products used in this recipe are available from our Phuket warehouse.
We keep your language choice and your shopping cart on your device so the site works; those are needed and always on. With your permission we also count visits with Cloudflare Web Analytics, which sets no advertising cookies and does not follow you across other sites. Privacy and cookies
