Choirs Olive Loaf

Ingredients

Wholemeal	75%	7500 g
Vitason Korenmout (wheat malt) 25% »	25%	2500 g
Fresh Yeast	3%	300 g
Olive Oil	2%	200 g
Water approx.	56%	5600 g
Filling
Olives	10%	1000 g
Decoration
Sonvlokken	5%	500 g

Working method
Kneading	Mix all ingredients in to a smooth and well developed dough. After kneading directly mix filling in
Dough temperature	Approx. 26ºC
Scale	Dough pieces approx. 465 gram and rounding
Dough proof	Approx. 40 minutes
Moulding	Mould as a round loaf. Place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof	Approx. 70 minutes
Decorating	Just before baking incise as desired
Baking	Approx. 40 minutes at 240ºC with steam