Whole Grain Malted Wheat Batards and Pull Apart Bread

Robin Hood^® Product: 13316 Robin Hood Wheat Wise Whole Grain Malted Wheat Bread Base 1:1

YIELD: Approximate Yield per bag 53 loaves at 300g (11oz) or 190 rolls at 84g (3oz). Pull apart will yield approximately 30 loaves at 300g (11oz)

Kg:	g:	Ingredient:	Lb:	oz:
5	0	Robin Hood Wheat Wise Whole Grain Malted Wheat Bread Base 1:1	11	0
5	0	Keynote Flour	11	0
0	150	Instant Yeast	0	5.5
5	800	Water (variable)	12	12

Equipment:
Mixer: 4 Speed upright with a hook attachment.

Preparations:

1. Add the instant yeast, flour and bread base to the bowl and blend for 1 minute on 2nd speed.

2. Add the water, mix for 1 minute on 2nd speed, then 8-10 minutes on 2nd speed or until dough is fully developed.

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

Bulk fermentation: 10 minutes.

For Batards scale dough pieces at 300g (11oz), round and rest for 15- 20 minutes. For pull aparts scale at 540g (1lb 3oz), divide into 8 equal pieces, place into bread pan.

Shape the batards, roll in seeds or flakes and place on perforated baking trays.

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.