Fathers Corn Loaf

Ingredients

Flour	50%	5000 g
Wholemeal	50%	5000 g
QS Donker Volkoren (Dark Wholemeal) »	12%	1200 g
Fresh Yeast	2,5%	250 g
Salt	1,5%	150 g
Water approx.	58%	5800 g
Granary »	15%	1500 g
Water to soak the granary	15%	1500 g
Filling
Pecan nuts	20%	2000 g

Working method
Soaking	Soak the Granary in lukewarm water for approx. 30 minutes
Kneading	Mix all ingredients into a smooth and well developed dough. After kneading directly mix in the filling
Dough temperature	Approx. 27ºC.
Scale	Dough pieces approx. 450 gram
Dough proof	Approx. 40 minutes
Moulding	Mould as a round loaf. Place the dough pieces on with rice flour prepared inserter, or baking sheets, with the closure facing downwards
Final proof	Approx. 70 minutes
Processing	Roll the dough pieces, before baking, with closure facing upwards
Baking	Approx. 30-35 minutes at 230ºC. with steam