Red Star® Sprouted Malted Wheat Flakes

Soak malted wheat flakes, sesame seeds and sunflower seeds in beer for at least 2 hours. Next, rehydrate the Red Star Active Dry Yeast by combining with water heated to 90°F (32°C) for 10 minutes.

Then, in a spiral mixer, blend all ingredients (including yeast) for 7 minutes on your mixer’s first speed and then for an additional 3 minutes on its second speed, or until dough is fully developed. Add seeds and wheat flakes and blend into the dough on your mixer’s first speed until incorporated. Maintain dough temperature at 82°F (27.7°C). Let dough rest, covered to prevent skin from forming, for 30 minutes.

Divide dough into 1 lb 3 oz (540 g) portions, and shape as desired. Then proof for 50 to 60 minutes in a proofer set to 85°F (29.4°C) with 90 percent humidity. Remove from proofer and sprinkle with sesame seeds (optional) and then score as desired.

Then, in a deck, rack or revolving oven, bake at 440°F (226°C) for 5 minutes before reducing the heat to 400°F (204°C) and baking (with steam for 5 seconds) for 25 to 30 minutes. Please note that baking times may vary depending on the size and shape of the loaves.

The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center™ network by calling (414) 615-4094.

The day before baking, prepare sponge by mixing all ingredients for 6 minutes on a low speed. Place into a plastic container and let rest for 18 hours in a cooler.

The next day, combine all ingredients (including sponge) in a spiral mixer and blend for 4 minutes on its first speed and 5 minutes on its second speed, or until dough is fully developed. While mixing, maintain the dough temperature at 78°F (26°C). Once the dough has been mixed, let rest for 30 minutes.

Next, divide and shape dough as desired. Suggestions for scaling dough include 1 lb. 3 oz. (540 g) for loaves, 2.5 oz. (70 g) portions for buns and 8 oz. (250 g) portions for demi baguettes. Once scaled, bench a second time for 15 minutes before shaping as desired.

Before baking, proof loaves or buns in a covered rack for 60 to 75 minutes at room temperature depending on size. Then, score as desired and then bake in deck oven heated to 410°F (210°C) with steam for 25 to 30 minutes depending on size. Remove from oven, let cool.

The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center™ network by calling (414) 615-4094.

Combine all ingredients in a spiral mixer. Mix for 6 minutes on your mixer’s first speed, and then for 3 minutes on high, or until the dough is fully developed. Maintain the dough temperature at 78°F (25.5°C).

Once dough is fully developed, bench for 60 minutes with a fold after 30 minutes. Next, divide dough and shape as desired. For loaves, scale into 12.3 oz. (350 g) portions and shape into round or oval loaves. For buns, scale into 1.7 oz. (50 g) portions and shape into rounds.

At this point, dough may be retarded for 12-16 hours, if desired. Next, top loaves and rolls with toppings (e.g. sesame seeds) and score as desired.

To bake, set a rack, deck or revolving oven to 428°F (220°C) and steam bread for 5 seconds (opening the dumper after 5 minutes). Bake for 20 minutes or until a deep golden crust forms (will vary by oven). Remove from oven and let cool.

The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center™ network by calling (414) 615-4094.

Begin by soaking the malted wheat flakes and raisins in water for at least 1 hour, using the same amount of water as the malted wheat flakes and raisins. After one hour, drain well and set aside.  Then, cream sugar and butter together in a mixer for 2 minutes on a medium speed. Add eggs, honey, and vanilla and blend until smooth (scraping down the sides as needed).
Next, in a separate container, dry blend together flour, salt, baking powder, cinnamon and Red Star 3LD Dry Malt. Then add dry ingredients to the mixer and blend until just incorporated. Finally, add drained malted wheat flakes and raisins and blend until fully incorporated.
Scoop preferred weight cookies onto prepared sheet pans and then bake in a preheated 350°F (177°C) oven until cookies are golden brown. Take care to not let bottoms of cookies get too brown. Remove from oven and let cool.

The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center™ network by calling (414) 615-4094.