Multigrain bread process step

Raw materials
water, olive oil, salt, flour, active dry yeast, multigrains (oats, flax seeds, sunflower seeds)

Storage
Olive oil: 25 °C, away from UV light in stainless steel tanks
Salt: 25 °C in tightly covered silo
Flour, multigrains: 25 °C,RH 40% in dry silo
Active dry yeast: In unopened packages; store at rtp
If opened; must be refrigerated or frozen in airtight containers

Process step

1) Dissolve yeast in warm water in.
2) Add flour, oil and salt.
3) Mix for 2 minutes on medium speed.
4) Stir in multigrain until well blended.
5) Proof for 40 to 45 minutes or until almost double.
6) Shape and scale as desired.
7) Proof for 30 minutes or until double.
8) Bake in oven at 190ºC for 40 minutes.
9) Cool on wire rack.