Multiseed Prebiotic Swedish “Knäckebröd”

Ingredients

Group 1

Water

1.000

Bakels Multiseed Prebiotic

1.000

Wheat flour

1.000

Bakels Lecimax Low

0.020

Bakels Lecisoft Master

0.020

Bakels Dry Yeast

0.020

Total Weight: 3.060

Method

Mixing time: 5+10 minutes.
Water temperature: about 20°C.
When the dough sticks to the hook, it is ready.
Resting time: 10 minutes.
Roll out to 1 mm and nibble the dough.
Place on perforated sheets.
Oven temperature: 140°C.
Baking temperature: 140°C.
Baking time: 45 minutes. Note! With open damper.

Product Used