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This five grain mushroom bread is a digestive bread made of mashed soybean combines the advantages of soybean and wheat food and is the best food for daily dietary fiber supplementation.

PRODUCTION METHOD

Mixing final temperature: 26 °C
Basic proofing temperature: 28 °C – 32 °C
Basic proofing: 30min
Dough cut out portions: 60g
Intermediate proofing temperature: 30°C
Intermediate proofing: 30min
Final fermentation temperature: 30°C – 32°C
Last proofing: 45min – 60min
Baking temperature: 200°C – 210°C
Baking time: 10min

Ingredients
Active bread flour 800g
Crown legend bread flour 200g
Granulated sugar 120g
Rock salt 20g
Fresh yeast 35g
Egg 150g
Milk powder 30g
Mashed soybean 100g
Water 450g
Five grains1 150g
Five grains2 50g
Unsalted butter 100g

Five grain swordbelt
Dough 70g
MZT potato cream 36

1. Mix well all dry ingredients.
2. Add in liquid ingredients together and beat till 80%.
3. Add in mashed soybean and butter.
4. Add in grain swordbelt and mix well in low speed. Rest the dough for 30 minutes.
5. Shape, proof and bake.

Note: this recipe provides the basic guideline to make your own five grain mushroom bread. Adjust temperature accordingly. This is one of our favourite breads from Master Chef Chen.

For bulk or wholesale orders mashed soybean, get in touch with us!

L’ecole Food supplies premium and high quality bakery ingredients to local bakeries, cafes and professional chefs. We supply healthy bakery ingredients that come without preservatives, without artificial coloring and flavor. Start baking the difference and bake the very best bread and cakes that will make anyone’s tummy smile!

Discover a healthier slice of life by using our natural baking ingredients! For home bakers you may place your order at our online stores. For bulk or wholesale orders do get in touch with us!