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Ingredients

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Gluten Free Seed Bread Using IREKS Singlupan

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Method

  • Mixing time: 7 minutes, medium speed

  • Dough temperature: 27° C – 30° C

  • Bulk fermentation time: none

  • Scaling weight: 1.000 kg in toast bread tins

  • Intermediate proof: none

  • Processing: tin bread

  • Final proof: 60 – 90 minutes

  • Baking temperature: 240° C, dropping to 200° C, giving steam

  • Baking time: approx. 50 minutes

Delivery across
Ireland & Scotland