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Field Tin Bread


Flour 75% 7500 g
Vitason Korenmout (wheat malt) 25% » 25% 2500 g
Fresh Yeast 2.5% 250 g
Water Approx. 45% 4500 g
Granary » 15% 1500 g
Water for Granary 15% 1500 g
Rye Flakes % g
Working method
Soaking Soak Granary approx. 30 minutes in hand warm water
Mixing Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 27ºC
Scale Dough pieces approx. 830 grams and rounding
Dough proof Approx. 40 minutes
Moulding Mould as a long loaf Decorate with Rye flakes and place the dough pieces into baking tins
Final proof Approx. 60 minutes
Baking Approx. 35 minutes at 240ºC with steam
BRC Halal Kosher RSPO Skal

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