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Sandwich Bread

Sliced Bread

Irwin Valley Lupin Flour at 15% of total cereal weight may be used in this basic lean bread formula. Adding Lupin Flour at this level increases hydration by approximately 5% and provides an attractive colour to the crumb.

Lupin is high in dietary fibre (30%) and protein (close to 40%), low in fat (6%), and contains only minimal starch and therefore a very low Glycemic Index (GI). Lupin Flour is very easy to incorporate in your range of baked goods.

Preparation Time: 60-80 minutes

Cooking Time: 28 minutes

Ingredients (Baker’s Percentage)

  • 85 Baker’s Flour
  • 15 Lupin Flour
  • 1 Improver*
  • 2 Salt
  • 3 Gluten
  • 2 Canola Oil
  • 3 Yeast
  • 66 Water

Ingredients (1kg loaf)

  • 425g Bakers Flour
  • 75g Lupin Flour
  • 5g Improver
  • 10g Salt
  • 15g Gluten
  • 10g Canola Oil
  • 15g Yeast
  • 330ml Water


  1. Add all ingredients to mixer
  2. Mix and develop dough
  3. Provide dough with 10 min. recovery time
  4. Scale dough in 780g pieces and round dough pieces
  5. Allow 10 minutes, intermediate proof.
  6. Mould into required shapes and place in tin.
  7. Place in prover.
  8. Place in preheated oven when fully proved.
  9. After baking allow to cool on wires or in baskets.

Notes & tips

  • *Usage rate of improvers vary. Use the improvers at the manufacturer’s recommended addition level.
  • Recommended dough temperature 27-28°C
  • Proving Conditions: High Tops 38°C/85%H –70min, Square Sandwich 38°C/85%H –40min.
  • Baking conditions: 220-235°C / 28min

Nutrition Information


Energy 952
Protein 11.5
Fat, Total 2.6
Fat, Saturated 0.3
Carbohydrate 35.8
Sugars 0.3
Sodium 466
Dietary Fibre 4.6