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Olympic Wholemeal Loaf


Wholemeal flour (high-protein) 100% 10000 g
Crème Maltoson » 2% 200 g
QS Bruine Mik (Brown Bread) » 2% 200 g
Fresh Yeast 2% 200 g
Salt 1.5% 150 g
Water approx. 59% 6400 g
Granary » 5% 500 g
Water to soak Granary 5% 500 g
Working method
Soaking Pre-soak the Granary for approx. 30 minutes with lukewarm water
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26°C
Bulk proof Approx. 60 minutes
Scale Dough pieces approx. 900 gram and rounding
Dough proof Approx. 60 minutes
Moulding Mould as a long loaf. Place the dough pieces on a with rice flour prepared inserter
Final proof Approx. 70 minutes
Decorating Just before baking sprinkle with rye flour and incise once
Baking Approx. 40-45 minutes at 230°C with not too much steam
BRC Halal Kosher RSPO Skal

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