Mielie Bread


Units %
Cake Flour 1500g 100
Brioche 20% 300g 20%
Yeast 45g 3%
Mielies tinned 150g 10%
Water 870g 58
Dough total 0
Maize meal or grated cheddar cheese 72g
Filling total 0

Working Method

Part 1
  1. Place all ingredients into mixing bowl.
  2. Mixing Spiral: 2 minutes slow, 8 minutes fast.
  3. Dough temperature: 26° C - 28° C.
  4. Scale: 2 kg heads of the dough. Mould round and rest for 5 minutes.
  5. Divide the dough heads in a bun divider and place 6 dough pieces into a small half loaf tin or in a tin foil tray.
  6. Prove: 60 minutes at 40° C and 80% RH.
  7. Oven temperature 180° C.
  8. Bake for 20 - 25 minutes, depending on oven.
  9. Glaze with Sunset Glaze.

Baking Overview

Tips and tricks

  • Cover dough that is not being worked off with a plastic dough cover. If dough is not covered a skin will form which will result in a undesirable looking product.

About this recipe

Author: Chipkins Puratos

Complexity level: