Field Bread

Ingredients

Flour	75%	7500 g
Vitason Korenmout (wheat malt) 25% »	25%	2500 g
Fresh Yeast	2.5%	250 g
Water Approx.	45%	4500 g
Granary »	15%	1500 g
Water for Granary	15%	1500 g
Decoration
Rye Flakes	%	g

Working method
Soaking	Granary approx. 30 minutes in hand warm water
Mixing	Mix all ingredients in to a well developed dough
Dough temperature	Approx. 27ºC
Scale	Approx. 830 grams
Intermediair proof	Approx. 40 minutes
Moulding	Mould as a bloomer
Decorating	Decorate with Rye flakes
Final proof	Approx. 60 minutes
Baking	Approx. 35 minutes at 240ºC with steam