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// Home / Recipes / Choirs Malt Loaf

Choirs Malt Loaf


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
BRC Halal Kosher RSPO Skal

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