Wholemeal Tin Bread with Flattened Wheat
Ingredients
- 7000 g - 70% Wholemeal flour
- 3000 g - 30% Flattened Wheat
- 200 g - 2% Fresh Yeast
- 10 g - 1.5% Salt
- 6400 g - 64% Water approx.
Working method
- Optionally; soak the flattened wheat approx. 15-30 minutes in the water. Knead all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27°C
- Scale: Dough pieces approx. 935 gram and rounding
- Dough proof: Approx. 40 minutes
- Mould as a long loaf. Place the dough pieces into baking tins
- Final proof: Approx. 70 minutes
- Baking: Approx. 40 minutes at 240°C
