Muesli Bread

Robin Hood^® Product: 13301 Robin Hood Nottingham Autumn Harvest Bread Base

YIELD: Scale dough pieces at 540g (1lb 3oz), round and rest for 15 minutes. Scale at 2.5kg (5lb 8oz) for 36 rolls

Kg:	g:	Ingredient:	Lb:	oz:
20		Combine 10kg (22lbs) with 10kg (22lbs) of luke warm water and pre-soak for 2 hours.	44
10		Robin Hood Keynote Flour	22
	310	Instant Yeast		11
9		Water (variable)	20
2		Walnuts	4	6
2		Washed and Drained Raisins	4	6
1		Sunflower Seeds	2	4

Equipment:
Mixer: 4 Speed upright with hook attachment or spiral mixer

Preparations:

1.Add all of the ingredients to the mixing bowl, and blend for 1 minute on 1st speed.

2.Mix for 8-10 minutes on 2nd speed or until dough is fully developed or 6-8 minutes on a spiral mixer

3.Add the walnuts, raisins and sunflower seeds in the last 30 seconds of mixing, do not overmix.

Dough Temperature: 27°-28°C (80°-82°F).

Bulk fermentation: 20-30 minutes.

Scale dough pieces at 540g (1lb 3oz), round and rest for 15 minutes. Scale at 2.5kg (5lb 8oz) for 36 rolls

Proof for 50-60 minutes

Remove from proofer and dry for 5 minutes. Cut with knife.

Bake at 204°C (400°F) in a conventional reel oven or 193°C (380°F) in a rack oven for approximately 30 minutes. With steam if possible