Ingredients for 1300 gms dough
| Qty | Unit | Description |
|---|---|---|
| For Starter | ||
| 0.1 | KG | KRAFTCORN MIX |
| 0.1 | LIT | WATER |
| For soaking | ||
| 0.035 | KG | SAUERDOUGH POWDER |
| 0.2 | KG | RYE FLOUR |
| 0.2 | LIT | COLD WATER |
| 0.01 | KG | YEAST |
| For soaking | ||
| 0.05 | KG | BREAD CRUMBS |
| 0.05 | LIT | HOT WATER |
| For dough | ||
| 0.35 | KG | KRAFTCORN MIX |
| 0.003 | KG | SALT |
| 0.1 | KG | FLOUR |
| 0.006 | KG | BREAD IMPROVER |
| 0.035 | KG | BLACKJACK |
| 0.1 | KG | MOLASSES |
Method:
- Mix kraftcorn mix and water and rest for overnight
- The next day mix in the sourdough powder, rye flour, cold water and yeast and rest for 3 hours
- Add the bread crumbs and the hot water and rest for 3 hours
- Knead the dough by combining the starter, soaked ingredients and the ingredients listed under the dough
- The dough might have to be kneaded for around 10 minutes and the dough shall be soft and could stick to your hands.
- Do not add more flour. Shape and roll into oats and put in a greased tin
- Proof and bake at 220 C with steam for 40 minutes