Page 324 - CMC Recipe Book

CMC
Recipe - Wholemeal Bread
Category - Pastry
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Mollusc
Mustard
Nuts
Peanut
Sesam
Soya
SD
s
e
Primary Portions
Senior Portions
Preparation Time
Cooking Time
Cooking Temp
2 loaves
2 loaves
1.5 hr
25 - 35 mins
Gas 5/190°c
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Wholemeal Flour
1kg
Warm Water
650mls
Salt
1tsp
Fresh/Dried Yeast
30g
Total
Portion Cost
Method
In a mixer place the flour and the salt.
Mix the yeast with the warm water.
Add the water to the flour mix and mix slowly until a sticky dough forms.
Transfer to a floured surface and knead well for 10 minutes until the dough becomes smooth and stretchy.
Place into a bowl and cover with cling film. Leave to stand in a warm place for around an hour or until the dough has doubled in size.
Turn the dough out onto a floured surface again and gently knead one more time before shaping and placing onto a floured tray.
Leave to stand for 20 minutes or until the dough has risen agian.
Bake in a hot oven Gas 5/190°c for 25 30 minutes.
Allow to cool before serving.