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Scottish Square Multigrain


Flour 75% 7500 g
Vitason Korenmout (wheat malt) 25% » 25% 2500 g
QS Zacht Luxe (Luxury Soft Rolls) » 10% 1000 g
Fresh Yeast 5% 500 g
Water approx. 54% 5400 g
Granary » 15% 1500 g
Water to soak Granary 15% 1500 g
Rye flour % g
Working method
Soaking Soak the Granary for approx. 30 minutes with lukewarm water
Kneading Mix all ingredients into a smooth and well developed dough. After kneading directly mix the pre-soaked granary in
Dough temperature Approx. 26ºC
Scale Approx. 1200 gram (30 pieces)
Dough proof Approx. 15 minutes
Dividing Divide and round up. Place 9 dough pieces into a square pie-plate (15 x 15 cm). Place the pie-plates on baking sheets
Final proof Approx. 70 minutes
Decorating Just for baking sprinkle with Rye flour
Baking Approx. 12 minutes at 240ºC.
Extra information
Remarks Indication feedstock cost: € 0,33 / pc.
BRC Halal Kosher RSPO Skal

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