Choirs Malt Loaf

Ingredients

Wholemeal	75%	7500 g
Vitason Korenmout (wheat malt) 25% »	25%	2500 g
Fresh Yeast	2,5%	250 g
Water approx.	62%	6200 g

Working method
Kneading	Mix all ingredients in to a smooth and well developed dough
Dough temperature	Approx. 27ºC
Scale	Dough pieces approx. 950 gram and rounding
Dough proof	Approx. 40 minutes
Moulding	Mould as a round loaf. Decorate with Sonvlokken or Songraanmix and place the dough pieces on a with rice flour prepared inserter or baking sheets. It is also possible to mould and bake it as a tin bread
Final proof	Approx. 70 minutes
Decorating	Just before baking incise as desired
Baking	Approx. 40 minutes at 240ºC with steam