Granary-style bread with sweet kibbled malted wheat.
Recipe ingredients and methods are available in both English and Thai.
| Dough | |
|---|---|
| Bakels Malted Grain Concentrate | 300 g |
| Bread flour | 700 g |
| Dried yeast | 15 g |
| Water | 600 g |
| Bread improver | 15 g |
| Total | 1630 g |
Step 1: Mix to full development, bulk 30 minutes.
Step 2: Scale, mould into tins or free-standing loaves and prove.
Step 3: Bake at 220 °C for 40–45 minutes.
Temperature: 220 °C · Time: 40–45 min
Products
Serving suggestionBakels
Malted grain concentrate with kibbled malted wheat for sweet, nutty granary-style breads.
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.
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All products used in this recipe are available from our Phuket warehouse.
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