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Barley Wheat Loaf


Flour 70% 7000 g
Barley Flours 30% 3000 g
Crème Sonnomel » 4% 400 g
Fresh Yeast 2% 200 g
Salt 1,5% 150 g
Water approx. 50% 5000 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 400 grams and rounding
Dough proof Approx. 30 minutes
Moulding Mould as a small round loaf Place the dough pieces on a with rice flour prepared inserter or baking sheets Decorate with rye flour if desired
Final proof Approx. 40 minutes
Baking Approx. 40 minutes at 230ºC, depended on the weight
BRC Halal Kosher RSPO Skal

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