Buckwheat walnut bread
Ingredients Lbs. Ozs. Method
Sponge:
Water 15 lbs.
Compressed yeast 5 oz.
Dissolve yeast in water.
Whole wheat flour 16 lbs.-11 oz.
Add to above. Mix by hand until well combined. Cover; allow to ferment about 9 hours at 70·F. Final dough temperature should be 75·F.
Dough:
Rolled wheat 1 lb. 14 oz.
Water 8 lbs. 2 oz.
Compressed yeast 1-3/4 oz.
Sponge 32 lbs.
Soak rolled wheat in water for 30 minutes. Add yeast and rolled wheat to sponge. Mix at 1st speed of 2-speed mixer for 2 minutes to break up sponge.
High gluten flour Buckwheat flour 20 lbs.
Add to above. Mix at 1st speed for 2 minutes.
Canola oil 2 lbs. 12 oz.
Honey 1 lb. 13 oz.
Dark molasses 1 lb. 3-1/2 oz.
With mixer running at 1st speed, add ingredients gradually in order listed. Mix for 8 minutes; during last 2 minutes add walnuts. Final dough temperature should be 75·F.
Salt 12-1/2 oz.
Walnuts, chopped 3 lbs. 13 oz.
Rolled wheat, enough to coat 60 loaves
Instructions: Scale dough into 30-lb. bins; rest until double in volume, about 2-1/2 hours. Scale into 20-oz. pieces; rest for 30 minutes. Shape into round loaves or pan loaves. Spray loaves with water and roll in rolled wheat. Proof at 75·F for about 1-2 hours. Bake at 420·F for 35 minutes in deck oven. Yields about 5 dozen 20-oz. loaves.
