Healty Whole wheat tinbread

Ingredients

Working method
Mixing	Mix all ingredients in to a well developed dough. Because of the high amount of fibre it is very important that you knead longer
Dough temperature	Approx. 27ºC
Scale	Approx. 950 grams
Intermediair proof	Approx. 40 minutes
Moulding	Mould as a tinbread and cut the dough straight in the middle (in two half loafs)
Decorating	Decorate with rye flakes
Final proof	Approx. 75 minutes
Baking	Approx. 40 minutes at 230ºC For the last 5 minutes open the damper