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Rustic Dark Loaf

Ingredients

Flour 30% 3000 g
Rye flour 20% 2000 g
Vitason Donker Meergranen (multigrain dark) 50% » 50% 5000 g
Fresh Yeast 2.5% 250 g
Sonextra Bruin (Sonextra brown) » 1% 100 g
Water approx. 53% 5300 g
Working method
Kneading Mix all ingredients into smooth and a well developed dough
Dough temperature Approx. 26ºC.
Scale Dough pieces approx. 450 grams and rounding
Dough proof Approx. 45 minutes
Moulding Mould as a round loaf. Place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof Approx. 55 minutes
Decorating Sprinkle with Rye flour and incise as desired
Baking Approx. 40 minutes at 220ºC with steam.
BRC Halal Kosher RSPO Skal

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