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Choirs Olive Loaf


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
Olives 10% 1000 g
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
BRC Halal Kosher RSPO Skal

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