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Wholemeal Milk Loaf
Ingredients
| Wholemeal flour | 50% | 5000 g |
| Flour | 50% | 5000 g |
| Salt | 1,5% | 150 g |
| Yeast | 5% | 500 g |
| Proson Luxe au Beurre » | 10% | 1000 g |
| Proson Volkoren (wholemeal) » | 5% | 500 g |
| Sonplus Creme Hefeteig | 5% | 500 g |
| Sugar | 10% | 1000 g |
| Water approx. | 48-53% | 4800-5300 g |
| Filling | ||
| Dried plum | % | g |
| Walnut (whole) | % | g |
| Honey | % | g |
| Working method | |
| Kneading | Mix all ingredients into a well developed dough. |
| Dough temperature | Approx. 28-32ºC. |
| Scale | Approx. 2100 grams for 6 pieces. |
| Intermediair proof | Approx. 10-20 minutes. |
| Moulding | In various shapes. |
| Final proof | Approx. 50-70 minutes. |
| Baking | Approx. 40 minutes at 210ºC. |
