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Dark Malt Loaf with Sarrasin


Flour 80% 8000 g
CreationS Dark Malt » 20% 2000 g
Proson Sarrasin » 3% 300 g
QS Croustillant (Crispy) » 2% 200 g
Fresh Yeast 2% 200 g
Salt 1,2% 120 g
Water approx. 63% 6300 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26°C
Scale Dough pieces approx. 900 grams and rounding
Dough proof Approx. 35 minutes
Moulding Mould as a long loaf Place the dough pieces on an with rice flour prepared inserter or baking sheets
Final proof Approx. 60 minutes
Decorating Just before baking sprinkle with Rye flour and incise as desired
Baking Approx. 35 minutes at 230°C with steam
BRC Halal Kosher RSPO Skal

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