Wholemeal Bloomer (Norway)
Ingredients

Wholemeal | 47% | 4700 g |
Rye flour | 12% | 1200 g |
Flour | 41% | 4100 g |
Fresh Yeast | 2,5% | 250 g |
Salt | 1,8% | 180 g |
Proson Uni-force Royal » | 0,6% | 60 g |
Oil (rape) | 1,8% | 180 g |
Water approx. | 58-59% | 5800-5900 g |
Working method | |
Kneading | Mix all ingredients into a well developed dough |
Dough temperature | Approx. 28ºC |
Bulk proof | Approx. 15 minutes |
Scale | Dough pieces approx. 600 grams and rounding |
Dough proof | Approx. 15 minutes |
Moulding | Mould as a long loaf Place the dough pieces on a with rice flour prepared inserter or baking sheets |
Final proof | Approx. 60 minutes |
Decorating | Just before baking incise as desired |
Baking | Approx. 30 minutes at 220ºC. |