Malted Wheat Flake Bread

This hearty bread gets its nutty, slightly sweet flavor and fibrous texture from our Red Star Malted Wheat Flakes and 3LD Malt Syrup.

Malted Wheat Flake Bread

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Prep Time: 5 hours, 20 minutes

Bake Time: varies

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Ingredients

	lb	oz	%	kg	g
Soak (up to 12 hours)
Red Star Malted Wheat Flakes	2	-	10	1	-
Roasted Pumpkin Seeds	1	-	5	-	500
Roasted Sesame Seeds	1	-	5	-	500
Red Star 3LD Dry Malt	-	6.4	2	-	200
Water	6	-	30	3	-
Total	10	6.4	-	5	200

Dough
Soak	10	6.4	-	5	200
Bread Flour	16	-	80	8	-
Medium Rye Flour	2	-	10	1	-
Whole Wheat Flour	2	-	10	1	-
Salt	-	7	2.2	-	220
Saf-Pro Ibis Green	-	1.6	0.5	-	50
Livenedo S400	-	4.8	1	-	150
Red Star Block Yeast	-	6.4	20	-	200
Water	9	3	20	4	600
Total	40	13.2	-	20	420

Lesaffre Products Used

Red Star Sprouted Malted Wheat Flakes - View Product
Red Star 3LD Dry Malt Syrup - View Product
Saf-Pro Volume 3.1 (formally Ibis Green) - View Product
Livendo S400 - View Product
Red Star Block Yeast - View Product

Instructions

Soak malted wheat flakes, 3LD Dry Malt, roasted pumpkin and sesame seeds in hot water and allow to soak up to 4 hours. Next, combine all ingredients in a mixer and blend for 4 minutes on your mixer’s first speed, and then for an additional 6 minutes on your mixer’s second speed, or until dough is fully developed. Let dough rest for 60 minutes with a fold after the first 30 minutes.

Next, divide dough and shape as desired. Place with the seam up in flour and allow to rest for 10 minutes. Place onto couche or baking try and provide final proof.

Prior to baking, score with a sharp knife and then place into a preheated 450°F (232°C) oven, and apply steam if available. Bake until well browned and loaves sound hollow when tapped on the bottom of the loaf.