Multigrain Honey & Almond Bread
This premium sourdough bread recipe brings together the richness of almonds and the delicate sweetness of honey, balanced with the depth of multigrain fermentation. With le’sourdo® Multigrain Sourdough Powder and SwissBake® T55 Flour, the result is a flavourful & aromatic loaf with excellent shelf life, ideal for upscale bakeries, health-focused cafés, or hotel brunch services.
INGREDIENTS
• le’sourdo® GranoArte – 300g
• SwissBake® Type 55 Flour – 1200g
• SwissBake® Enzy X-2D – 15g
• Water – 750g to 850g
• Fresh Yeast – 7g to 8g
• Almonds, chopped – 100 g
• Honey – 75 g
METHOD
Use a spiral kneader to mix all the measured ingredients until well combined. Mix for 5 minutes on slow speed and then on fast speed for 10 minutes. Ensure the final dough temperature is between approx. 24–26°C. Rest the dough for 60 minutes. Divide the dough into 600 g portions. Shape each piece into a rustic loaf and place on a well-floured board. Final proofing at 32°C with 85% relative humidity for approx. 50–60 minutes. Bake in a deck oven at 240°C, falling to 210°C, with steam, for 35–40 minutes.