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Vienna Bread

Vienna Bread

Irwin Valley Lupin Flour at 25% of total cereal weight may be used to produce this artisan style favourite. Adding Lupin Flour at this level, increases hydration by approximately 5%. The Lupin Flour also provides an attractive colour to the crumb.

Lupin is high in dietary fiber (30%) and protein (close to 40%) low in fat (6%) and contains only minimal starch and therefore a low Glycemic Index (GI).

Lupin Flour is very easy to incorporate in your range of baked goods

Preparation Time

60 minutes

Cooking Time

20-22 minutes

Ingredients (Bakers Percentage)

  • 75 Bakers Flour
  • 25 Lupin Flour
  • 1 Improver*
  • 2 Salt
  • 5 Gluten
  • 1.5 Canola Oil
  • 2 Sugar
  • 3 Yeast
  • 70 Water

Ingredients (1kg loaf)

  • 375g Bakers Flour
  • 125g Lupin Flour
  • 5g Improver
  • 10g Salt
  • 25g Gluten
  • 7.5g Canola Oil
  • 10g Sugar
  • 15g Yeast
  • 350ml Water

Method

  1. Add all ingredients to mixer
  2. Mix and develop dough- ensure that the gluten is fully developed
  3. Rest dough for 10 minutes
  4. Scale dough in 600g pieces and round dough pieces
  5. Rest for a further 10 minutes
  6. Mould into Vienna shapes and place in prover.
  7. Place in preheated oven when fully proved.
  8. After baking allow to cool on wires or in baskets.

Notes & tips

  • *Usage rate of improvers vary. Use the improvers at the manufactures recommended addition level.
  • Recommended dough temperature 27-28°C
  • Proving Conditions: 38°C/85%H –50min.
  • Baking conditions: 220-235°C / 20-22min.
Nutrition Information 100g
Energy 935
Protein 13.4
Fat, Total 2.6
Fat, Saturated 0.4
Carbohydrate 32.4
Sugars 1.6
Sodium 450
Dietary Fibre 5.8

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