packed in 2,5 kg bags, small enough for the bakeries
speciality bread productions ( makes about 8 good
size loafs ) the "Ancient Bread" range (use
by: 7 months ) has been designed to be used by the
Bakery industry >>>Recipes
(Triticum spp.)is a grass, originally from the Fertile Crescent
region of the Near East, but now cultivated worldwide. In
2007 world production of wheat was 607 million tons, making
it the third most-produced cereal after maize (784 million
tons) and rice (651 million tons). Wheat grain is a staple
food used to make flour for leavened, flat and steamed breads,
biscuits, cookies, cakes, breakfast cereal, pasta, noodles,
couscousand for fermentation to make beer other alcoholic
beverages, or biofuel.
(Triticum spelta) is a hexaploid species of wheat. Spelt
was an important staple in parts of Europe from the Bronze
Age to medieval times; it now survives as a relict crop
in Central Europe and has found a new market as a health
food. Spelt is sometimes considered a subspecies of the
closely related species common wheat (T. aestivum), in which
case its botanical name is considered to be Triticum aestivum
grains are cereal grains that contain bran and germ as
well as the endosperm, in contrast to refined grains,
which retain only the endosperm. Wholegrains can generally
be sprouted while processed grains generally will not
sprout. Wholemeal products are made from wholegrain flour.
(Secale cereale) is a grass grown extensively as a grain
and as a forage crop. It is a member of the wheat tribe
(Triticeae) and is closely related to barley and wheat.
Rye grain is used for flour, rye bread, rye beer, some whiskies,
some vodkas, and animal fodder. It can also be eaten whole,
either as boiled rye berries, or by being rolled, similar
to rolled oats.
Tips ( for Bakers )
Yeast with flour ( 25 gr / kg )
-Add water ( between 650 gr & 700 gr/ kg) depending
on ambient temperature.
-Mix 5 minutes at first speed (slow)
-Mix 15 minutes at second speed (fast)
-5 minutes before completing the mixing add
salt to taste : usually 8 gr/kg )
the dough is done, leave it for 30 minutes to rest
(pointage) in appropriate bakers buckets.
-Knock it down once and repeat stage above for another
-Put the dough into shapes (ex : 450 gr dough )
as you wish.
-Prove the bread until risen. (remember that too
much of anything -proving, yeast or water- can cause
the bread to sink while baking).
the temperature of the oven to 260°C until inserting
-Lower the temperature and Bake at 190°C for
25 minutes for small loafs, longer for large one
( for better quality, steam is required at initial
-Enjoy once cooled for a minimum of 30 minutes .
that the constitancy of any sprouted bread is
much higher than a normal bread.
yield is very good : 2.5 kg of flour make about 9 x 400
gr baked loafs.