Granary Loaf

Ingredients

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