Brown Oat & Barley Bread

1. Place all ingredients into a spiral mixer and mix for 4 minutes slow, 7 minutes fast.
2. Check the dough temperature is approximately 24℃.
3. Scale at 920g.
4. Mould and dip in wholemeal flour or bran.
5. Place into tins.
6. Prove for approximately 60 minutes at 38℃ and 85% humidity.
7. Bake at 230℃ (446℉) (with steam) for 27 minutes (pull damper after 9 minutes).

Yield: 14 loaves

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