Brown Loaf — BKY-P-002

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Bread · Production

Brown Loaf

Brown Loaf 750 g — most allergen-friendly bread on the range

10 kg

Batch Size

Loaves × 750 g

60 min

Bulk Ferment

40–50 min

Proof

210–220°C

Bake Temp

28–32 min

Bake Time

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Ingredients — Baker's %

DOUGH

Bread Flour (white)87.5%8.750 kg

Wholemeal Flour12.5%1.250 kg

Water (warm)64%6.400 kg

Salt2%0.200 kg

Sugar1.5%0.150 kg

Vegetable Oil4%0.400 kg

Cocoa Powder1.2%0.120 kg

Bakels Lecitem Universal1%0.100 kg

Bakels Instant Dry Yeast1.5%0.150 kg

OPTIONAL FINISH

Rolled Oats (dust tops)—as needed

Water (brush)—as needed

Method

1
Combine both flours, Lecitem, cocoa, sugar and salt. Mix briefly on low — ensure cocoa disperses fully before adding liquid.
2
Activate yeast in warm water (35–38°C) 5 min until foamy.
3
Add oil, yeast and water. Mix low 2 min, then medium 10–12 min. Brown dough needs longer — bran cuts gluten. Target 26°C.
4
Bulk ferment 60 min. Brown doughs ferment slower — allow full time.
5
Knock back. Scale 750 g. Mould tight, seam-down in greased tins. Optional: brush tops with water and dust with rolled oats.
6
Proof 40–50 min until crown 2–3 cm above tin rim. Poke test — slow spring-back = ready.
7
Bake 210–220°C, 28–32 min. Hollow tap when tapped on base. Internal temp 93–96°C.
8
De-tin immediately. Cool fully before slicing or bagging.

Allergen Note: Contains Gluten only. No egg wash — no E or D. Most allergen-friendly bread on the range. Train service staff to offer as egg/dairy-free option.

Critical Points

⚑Cocoa = colour, not flavour. 1.2% is correct. Do not increase.
⚑Longer mix time than white dough — 10–12 min minimum. Bran cuts gluten; extra development time is required.
⚑Best served same-day. Brown loaves stale faster due to wholemeal content.
⚑G only — most allergen-friendly bread on the range. Position clearly with service staff.

Plantation Island Resort · Bakery & Pastry Production

Chef Don Christie · Rev 1.1 · Mar 2026