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
- 3Yeast
- 70 Water
Method
- Add all ingredients to mixer
- Mix and develop dough- ensure that the gluten is fully developed
- Rest dough for 10 minutes
- Scale dough in 600g pieces and round dough pieces
- Rest for a further 10 minutes
- Mould into Vienna shapes and place in prover.
- Place in preheated oven when fully proved.
- 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 |