My Sonneveld
Register Log in 

Log in

// Home / Recipes / Wheat Maize Tin Bread

Wheat Maize Tin Bread


Wholemeal 50 % 5000 g
Vitason Mais (maize) 50% » 50 % 5000 g
Fresh Yeast 2.5 % 250 g
Water approx. 60 % 6000 g
Mais grids 2.5% 250 g
Wheat Bran 2.5% 250 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 910 grams and rounding
Dough proof Approx. 40 minutes
Moulding Mould as a long loaf, decorate with mixture of semolina and wheat bran. Place the dough pieces into baking tins
Final proof Approx. 70 minutes
Decorating Approx. 10 before baking ct the bread with scissors
Baking Approx. 40 minutes at 230ºC with steam
Baking in rotation oven Approx. 40 minutes at 210ºC with steam
BRC Halal Kosher RSPO Skal

This website uses cookies. Why? Click here for more information. Close