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Norwegian Wholemeal Bread
Ingredients
| Flour | 41% | 4100 g |
| Rye flour | 12% | 1200 g |
| Wholemeal flour | 47% | 4700 g |
| Salt | 1,8% | 180 g |
| Yeast | 2,5% | 250 g |
| Proson Uni-force Royal » | 0,6% | 60 g |
| Oil (rape) | 1,8% | 180 g |
| Water approx. | 58-59% | 5800-5900 g |
| Working method | |
| Kneading | Mix all ingredients into a well developed dough. |
| Dough temperature | Approx. 28ºC. |
| Bulk proof | Approx. 15 min. |
| Scale | Approx. 600 grams. |
| Intermediair proof | Approx. 15 min. |
| Moulding | As shown on the picture. |
| Final proof | Approx. 60 min. |
| Baking | Approx. 30 min. at 220ºC. |
