• Cracked Wheat Sour Dough Bread

    cracked wheat sourdough

    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.

    Kells Wholemeal supplies the very best flours to make sourdough breads, for this recipe we recommend using Marriages Uppermost Flour and Kells Retail Fine and Kells Cracked Wheat

    Overall Formula

    Pre – Fermented Flour: 15.5%

    Dough Yield

    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.

    Overall Ingredients

    ~ 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

    Levain Build

    ~Bread Flour 1.45kg

    ~Medium Rye Flour .1kg

    ~Water .93kg

    ~Mature Culture (Stiff) .31kg

    Total 2.79kg

    Final Dough

    ~ 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

    Method

    1. 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.

    2. 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.

    3. Bulk Fermentation: 2 ½ hours

    4. Folding: Fold the dough twice, at 50 minute intervals.

    5. Dividing & Shaping: Divide the dough into 1.5 pound pieces, shape round or oblong.

    6. 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)

    7. 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

  • Nore Soda with Guinness & Treacle

    Guinness

    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.”

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  • Bread Winners – All hail the humble sandwich!

    sambo 1

    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.

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  • Traybakes, the perfect grab n go!

    Tray bakes

    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?

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  • Banana Cake

    Banana Cake

    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.

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  • Easter Treats at Kells

    Easter

    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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  • You had me at phenylethylamine! Kells Chocolate Cake, the food of love

    Kells Chocolate Cake

    Archaeologists and historians can give detailed accounts of how the cocao bean was used in ancient times to heighten romantic feelings. Take the Aztec emperor Montezuma who was said to indulge in the beans to enhance his romantic endeavours.

    It can all be put down to phenylethylamine and tryptophan, that help create serotonin and stimulants, which mimic the feelings of falling in love. So we get all that and delicious taste? What’s not to like?

    Make a delicious Valentines Chocolate Cake from our range, decorate with Millie’s Icings and job done.

    Happy Valentines from all of us at Kells Wholemeal!

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  • Kells Bap Mix, Simplicity Surprises

    Brioche buns

    Leonardo da Vinci is often quoted as saying “Simplicity is the ultimate sophistication” and anyone who knows the pleasure of a soft fresh bap with butter will agree. Simply put a bap is a bread roll, but adding fillings such as sausages, meat or cheese elevates this humble roll into a delicious feast particularly one relished after a good shin dig! But what else can Kells Bap Mix make for you as a baker? This quality blend can be adapted to make a number of other products, such as Hot Cross Buns, Brioche, Pizza Base and Brioch, Burger buns and Rolls.

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  • Spelt Universal Cake, 1 Mix, 3 Knockout Products!

    3 spelt products from one mix

    Each week we will be taking a look at the versatility of our cake and bread blends. This week we are focusing on Spelt Universal Cake, made with 100% spelt flour this blend makes a delicious lightly flavoured plain cake base, but with a little imagination can do a whole lot more! Read more…

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  • Expand your range without having to order a new set of product premixes!

    Chocolate Chip Cookies

    Use Kells Creme Cake Mixes to make a tempting range of cookies. The make up recipe is very simple…just add butter and water to a Kells Creme cake premix and you have an excellent cookie dough. You can add chocolate chips, dried fruit, nuts, oats etc to the dough and after balling. Decorate with fondant or why not use one of our Millie’s buttercream icing flavours that make an excellent ‘dry to touch’ fudge fondant icing.

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