White with 20% Lupin flakes & 5% Lupin Flour

i have been doing a bit of development work for David at the Lupin Co here in Perth and we are at the stage where i needed to bake some of the breads ive been working on that will be photographed tomorrow by a professional photographer.  Jessica is also a local bread baker so looking forward to seeing her work.

i made 3 different doughs today and the aim is to keep them relatively simple for the home baker 

The one i am featuring here is a plain white dough that has 20% Lupin flakes and 5% Lupin Flour in the mix.

Salt 2%, Home produced honey 2%, Butter 2%  yeast 2%, Bread Improver 0.5% water 65% 

i start with the lupin content and pour all the water at boiling point over it stir and set aside to cool  the honey and butter was added to melt. It  has been exceptionally cold here in Perth 18C in the kitchen this morning flour was 15C. So once the Lupin mix came back to 49C the mixer was started.

I have been using a cheap little Chinese Noodle dough machine which i have been very pleased with and at just over A$100  its magic. The dough feels a bit sticky during the mix but is pretty good after the Bulk fermentation time.

 With Lupin having high dietary Fibre and high protein levels it a great loaf  i hope that we will be doing some cut shots tomorrow and will include them. i will also  post the other 2 doughs,

1 produced  2 foccaccias

and the other dough was a "Dates and Flakes fruit dough"

   SO  a busy day and should be an interesting day tomorrow