Purple Wheat Cranberry / Walnut Bread

Ingredients

Strong Bakers Flour  10 kg

Purple Wheat Bread Base 3 kg

Yeast (fresh) +/- 300 g

Water +/- 7 kg 800 g

Cranberry (optional) 2 kg

Walnuts (optional) 1 kg

Method ( Spiral or Equivalent)

Mix two minutes slow, seven minutes fast. Give 10-15 minutes bulk. Scale as required and mould. Intermediate proofe 10 minutes. Give final mould. Proof and bake as required.

Enjoy!

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Tags: Bakery, bread, Recipe

This entry was posted on Friday, June 5th, 2009 at 8:54 AM and is filed under Bakery / Restaurant Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.