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 |