Whole wheat Tin Bread

Ingredients

Whole meal	100%	10000 g
Fresh Yeast	2%	200 g
Salt	1.8%	180 g
Crème Supersoft Bruin (brown bread) »	3%	300 g
Water Approx.	65%	6500 g

Working method
Kneading	Mix all ingredients into a well developed dough
Dough temperature	Approx. 27ºC
Scale	955 grams and round up
Intermediair proof	Approx. 40 minutes
Moulding	Mould as a Tin bread
Final proof	Approx. 70 minutes
Baking	Approx. 40 minutes at 240ºC