Recipes
High-quality bread recipes from Rank Hovis
There are hundreds of recipes to choose from in our members' area. To become a member you must be a Rank Hovis customer. Click on our breads below to see the recipes appear below them:
 Hovis Wheatgerm recipe |
 Granary recipe |
 Hovis Multiseed |
Hovis® Wheatgerm
Method:
Dough temperature 29°C/84°F.
Mix on a Spiral mixer 2 minutes slow speed, 6 minutes on second speed.
Mix on an upright mixer, 2 minutes on first speed, 6 minutes on second speed.
After mixing divide the dough immediately, mould round, rest for 5 minutes, mould to desired shape and tin up.
Prove for approximately 45 minutes, or until the dough is 1.25cm (1/2in) above the tin.
Bake at 235°C-245°C, dependant upon oven type, with steam at the beginning of baking.
Draw damper after 10-15 minutes.
Baking time 35 minutes for 400g loaves and 40 minutes for 800g loaves.
Recipe using Hovis Wheatgerm Flour
|
Ingredients |
Parts |
kg |
lb |
oz |
| HOVIS WHEATGERM FLOUR | 100.0 | 16.000 | 35 | 4.0 |
| Yeast | 2.8 | 0.450 | 1 | 0 |
| Fat | 1.0 | 0.160 | - | 6 |
| Improver (1% type) | 1.0 | 0.160 | - | 6 |
| Water | 65.0 | 10.400 | 22 | 8 |
| Total Weight | - | 54.336 | 27.170 | 59.8 |
| Scaling Weight: 920g (32.5oz) | Yield:28 | |||
Recipe using Hovis Original Bread Mix
|
Ingredients |
Parts |
kg |
| HOVIS ORIGINAL BREAD MIX | 100.0 | 16.000 |
| White Bread Fat (optional) | 0.7 | 0.110 |
| Yeast | 3.0 | 0.480 |
| Water | 65.0 | 10.400 |
Granary
Method:
Dough temperature 29°C/84°F.
Mix on a Spiral mixer 2 minutes slow speed, 6 minutes fast speed.
After mixing divide dough immediately, mould round, rest for 5 minutes, mould to desired shape and tin up.
Prove and bake at 235°-245°C, dependant upon oven type.
|
Ingredients |
Parts |
kg |
lb |
oz |
| GRANARY ® | 100.0 | 16.000 | 35 | 4 |
| Salt | 1.5 | 0.240 | 9 | |
| Yeast | 3.0 | 0.480 | 1 | 1 |
| Fat | 1.0 | 0.160 | - | 6 |
| Improver (1% type) | 1.0 | 0.160 | - | 6 |
| Water | 57.0 | 9.120 | 20 | 7 |
| Total Weight | - | 26.160 | 57 | 1 |
| Scaling Weight: 920g (32.5oz) | Yield:28 | |||
Hovis® Multiseed
Method:
Dough temperature 28°C/81°F.
Mix on Spiral / Upright mixer 2 minutes slow speed, 8 minutes fast speed.
High speed mixer 11 watt hours per Kilo / 4.5 watt hours per lb.
Scale at desired weight, Mould up round and rest for 6 to 10 minutes.
Final mould, to required shape.
Prove to required size.
Bake at 230°C / 450°F with steam for 30 minutes (+/-), pulling damper after 15 minutes.
|
Ingredients |
Parts |
kg |
||
| Hovis® Multiseed Flour | 100.0 | 16.000 | ||
| Salt | 1.5 | 0.272 | ||
| Yeast | 3.0 | 0.480 | ||
| Fat | 1.0 | 0.160 | ||
| Improver (2% type) | 1.5 | 0.240 | ||
| Water | 56.0 | 8.960 | ||
| Total Weight | - | 26.112 | ||
| Scaling Weight | 800g Loaf (930g) | yield: 28 | ||
| 400g Loaf (460g) | yield: 56 | |||
| Rolls @ 70g | yield: 376 | |||