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Granary Loaf


Wholemeal 80% 8000 g
Sonplus Grof Volkoren (Wholemeal) » 5% 500 g
Fresh Yeast 2,8% 280 g
Salt 1,5% 150 g
Water for the dough Approx. 43% 4300 g
Granary » 20% 2000 g
Water to soak Granary 20% 2000 g
Working method
Soaking Soak the Granary for Approx. 30 minutes with lukewarm granary soak water
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26°C
Scale Dough pieces approx. 460 grams 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. 60 minutes
Decorating Just before baking sprinkle with rye flour and incise as desired
Baking Approx. 40 minutes at 240°C with steam
BRC Halal Kosher RSPO Skal

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