Recipes Recipes

Loaf Pan Bread

Regent Bread 50 - a beautiful sandwich bread with tall rise, smooth top and straight sides.


Group Weight / Volume
Regent Bread 50 1.500 gr
Thick durum flour 1.500 gr
Yeast 45 gr
Prozyl Paste (highly concentrated aromatic dark coloured dough in paste form) 45 gr
Water 2.580 gr


Mix all the ingredients together for 8 minutes at low speed and then for 1 minute at high speed.

Allow to rest for 30 minutes (in a bowl).

Place the dough into a loaf pan, filling it up to ¾.

Proof for 30 minutes (±35°C/ 75% RH).

Sprinkle with white flour.

Bake at 220°C for 50-60 minutes.

Loaf Pan Bread


Regent Bread 50

Traditional greek mix for the preparation of authentic bread with active sourdough.