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Fathers Corn Loaf


Flour 50% 5000 g
Wholemeal 50% 5000 g
QS Donker Volkoren (Dark Wholemeal) » 12% 1200 g
Fresh Yeast 2,5% 250 g
Salt 1,5% 150 g
Water approx. 58% 5800 g
Granary » 15% 1500 g
Water to soak the granary 15% 1500 g
Pecan nuts 20% 2000 g
Working method
Soaking Soak the Granary in lukewarm water for approx. 30 minutes
Kneading Mix all ingredients into a smooth and well developed dough. After kneading directly mix in the filling
Dough temperature Approx. 27ºC.
Scale Dough pieces approx. 450 gram
Dough proof Approx. 40 minutes
Moulding Mould as a round loaf. Place the dough pieces on with rice flour prepared inserter, or baking sheets, with the closure facing downwards
Final proof Approx. 70 minutes
Processing Roll the dough pieces, before baking, with closure facing upwards
Baking Approx. 30-35 minutes at 230ºC. with steam
BRC Halal Kosher RSPO Skal

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