Cracked Wheat Sour Dough
People love the taste of sourdough, its tangy and chewy texture make it bread lover’s favourite choice. The long fermentation process also makes it easier to digest, adding to its popularity amongst health conscious consumers. Here is a sourdough recipe for Pain Au Levain with Whole wheat flour and cracked wheat.
Pre – Fermented Flour: 15.5%
About 25 loaves at .68 kg each
The addition of whole wheat flour to this pain au levain brings the percentage of whole – wheat and rye flours up to 25 percent and this has quite a perceptible effect on the bread’s flavour. The volume may be slightly smaller and the cell structure slightly less open, yet the bread has a clean flavour and a balanced acidity that will make it compatible with a wide range of foods.
~ Marriages Uppermost Bread Flour 7.5 kg
~ Bakers Fine 2 kg
~ Medium Rye Flour .5 kg
~ Cracked Wheat 2 kg
~ Water 6.8 kg
~ Salt .18 kg
Total Yield 16.98kg
~Bread Flour 1.45kg
~Medium Rye Flour .1kg
~Mature Culture (Stiff) .31kg
~ Bread Flour 6.05 kg
~ Bakers Fine .4kg
~ Medium Rye Flour 2 kg
~ Cracked Wheat 2kg
~ Water 5.87kg
~ Salt .18 kg
~ Levain 2.48
Total Yield 16.98kg
Stiff Textured Levain: Make the final build approximately 12 hours before the final mix. During hot weather or if the levain will ripen for longer than 12 hours, the flour in the levain build can be salted at 1.8 percent to slow its activity.
Mixing: Add all the ingredients to the mixing bowl expect the salt and the levain. In a spiral mixer, mix on first speed just until the ingredients are incorporated into a shaggy mass. Correct the hydration as necessary; the addition of a bit more water may be necessary depending on the absorption of the whole wheat and rye flours. The consistency of the dough must be medium – neither dry nor overly moist. Cover the bowl with plastic and let stand for autolyse phase of 20 to 60 minutes. At the end of the autolyse, sprinkle the salt over the surface of the dough, cut the levain into fist-sized chunks and place on top of the dough, and finish mixing on the second speed for 1 ½ to 2 minutes. Desired dough temperature 76 F.
Bulk Fermentation: 2 ½ hours
Folding: Fold the dough twice, at 50 minute intervals.
Dividing & Shaping: Divide the dough into 1.5 pound pieces, shape round or oblong.
Final Fermentation: Approximately 2 to 2 ½ hours at 76F (alternatively retard for up to 8 hours at 50F, or up to 18 hours at 42F)
- Baking: With normal steam, 440F for 4- or 45 minutes.
For more information on making sour dough breads please contact Joe Mulhall or Eoin Jenkiinson on 00 353 (0) 56 772 7399
Guinness + soda bread = Ireland on a plate!
Nore Soda is one of Kells Wholemeal’s most popular bread blends, and is the perfect way to get consistency in your product delivery every time. Its easy to make simple amendments to the make up recipe to create different flavours such as this recipe for Guinness and Treacle Soda Bread.
“Premix blends are simply recipes that we created. We do all the weighing up of ingredients and you just mix and bake. By using one of our blends you can save money and time by producing perfect, authentic breads every time, in turn using those savings to develop other areas of your business.” says Robert Mosse. “It eliminates the labour of weighing individual items; simplifies the preparation and production process; improves production consistency; shortens manufacturing times and reduces storage requirements.”
Think Irish food and one of the first things that comes to mind is fresh Irish soda bread with lashings of creamy Irish butter. Kells Wholemeal mill the very best stoneground wholemeal flours that make the very best soda breads.
Nore Soda continues to be one of our most popular blends, as it delivers a high quality brown buttermilk soda bread so traditionally loved in Ireland. With its green/brown tint in the crumb, distinctive flavour and a mixture of sweet and creamy aroma it’s a winner every time.
The humble sandwich has its origins long before the infamous words uttered by John Montagu (The 4th Earl of Sandwich) in 1792, calling for meat to be served between slices of bread. Apparently to avoid interrupting a gambling game, urban myth or reality, the name stuck and today, hundreds of thousands are served around the world every day.
Creating healthy options continues to dominate product development in the bakery sector, but despite the kaleidoscope of new health products with their label claims and marketing, the craving for classic indulgence will never wane. What can compare to a slice of cake, a square of shortbread or an oaty flapjack with a cup of tea?
Top 5 Reasons to Love Kells Wholemeal
It’s not just Minions that love bananas, and banana cake, it’s a flavor that is becoming popular world over, even in places like Scandanavia, France and Italy where it’s not a traditional flavor. Here in Ireland we have always loved our banana cake, and with our easy to use cake blend it is simple to add a number of banana cake products to your range.
Easter is a time of celebration, the arrival of Spring, longer evenings and family events. It is also an opportunity for bakers to create seasonally themed baked goods to increase sales during this period. We are delighted to bring you our Easter Delights Recipe Booklet with easy ideas to create seasonal treats.
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