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Dry Yeast Bread Recipe

bread production

The baker’s yeast production process as we know it today was formalized over a period of about 50 years from the late 1800s to the 1920s. The main new processes in baker’s yeast production during this period were.

(1)The wide application of aeration culture:In the 1870s, the discovery of the Pasteur effect laid the theoretical foundation for the aeration culture method of yeast, that is, under aerobic conditions, the yeast reproduction rate is accelerated, while the rate of alcohol production decreases.In 1877, Copenhagen’s BusebiusBrun put forward the aeration culture production of yeast.In 1886, the use of the aeration culture method of yeast manufacturing In 1886, a factory using the ventilated culture method to manufacture yeast was born in Berlin, Germany.
(2) Flow addition process: From 1910 to 1920, Danish and German scientists first invented and perfected the flow addition process.
(3) Molasses instead of grain as raw material: from the 20s to 30s of this century, cheap waste molasses gradually replaced corn, malt and other grains to become the main raw material for yeast production, further reducing the production cost of yeast.
The development stage of active dry yeast is from the 1920s to the present. in the early 1920s, due to the great progress in drying process, people have been able to dry the pressed yeast (CY) into active dry yeast (ADY). With the continuous improvement of drying technology and the extensive use of additives or protective agents, the quality of active dry yeast products has been continuously improved and the varieties tend to be diversified. At present, the development of yeast industry has made active dry yeast control the sales market, widely used in bread and pastry production.
Nowadays, the main raw material for the production of commercial baker’s yeast is beet molasses or sugar cane molasses, and its fermentation process is carried out in fermenters with cooling coils and strong ventilation devices. Under these conditions, the amount of alcohol produced by anaerobic or aerobic fermentation can be minimized.

How to Make Natural Yeast Bread

1.Mix the seed dough and let it ferment in the refrigerator for 12 hours.
2.Mix all ingredients of the seed dough and the main dough except the butter, and beat for 10 minutes until the gluten is formed.
3.Add butter and continue to beat for 10~13 minutes until a thin film is formed.
4.Let rise for 2 hours. (Place at 28~30 degrees Celsius)
5.Divided→Rolled→Rolled twice→Placed into toast molds.
6.Final fermentation: 2.5~3 hours, until the mold is full.
7.Bake at 350℉ for 35~40 minutes. (Use tin foil to cover the heat in the middle of baking.)


1. Feed the leavened seeds twice to rejuvenate before using.

2. I didn’t put the seed dough in the refrigerator after it was finished, but left it overnight at room temperature of about 10 degrees Celsius, and found that the dough didn’t expand the next day. Reheat the dough under water until it doubles in size, then add the main dough ingredients and mix.

3. I didn’t have butter, so I added tea seed oil. Because I used refined flour, I was afraid of over mixing, so I stopped mixing after 25 minutes, but no film came out. I didn’t add yeast because I don’t plan to make toast.

4. The main dough was left to rest at room temperature overnight, but it did not get any bigger. Let it warm up for 1 hour, then start to divide and shape. After 15 minutes interval, roll out the dough again.

5. Put in the microwave oven keep warm fermentation 3 hours, into the oven baking, bottom 170 degrees 22 minutes.


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