Coarse Whole wheat Tin Bread

Ingredients

Whole meal	100%	10000 g
Fresh Yeast	2%	200 g
Salt	1.8%	180 g
QS Donker Volkoren (dark wholemeal) »	12%	1200 g
Water Approx.	37%	3700 g
Cracked wheat	30%	3000 g
Water cracked wheat Approx.	30%	3000 g

Working method
Kneading	* Soak the cracked wheat 12 hours before processing, Mix all ingredients into a well developed dough
Dough temperature	Approx. 27ºC
Scale	925 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