Oat Amaranth Tin Bread
Oat Amaranth Tin Bread based on VitaSon Oat Amaranth
Ingredients
- 5000 g Flour 50%
- 5000 g VitaSon Oat Amaranth 50%
- 5500 g Water approx. 55%
Working method
- Mix all ingredients into a dough. Mix long, at low speed, for a good water absorption and knead shortly.
- Mix approx. 6 minutes and knead approx. 3 minutes. (Be aware that doughs are firm).
- Dough temperature: approx. 26°C.
- Dough proof: Approx. 30 minutes
- Scale: dough pieces approx. 880 grams and rounding up.
- Mould as tin bread, decorate with oat-flakes and place in baking tins.
- Final proof: approx. 70 minutes.
- Bake: approx. 35 minutes at 230-240ºC.
