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Wholemeal Bloomer (Norway)


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.
BRC Halal Kosher RSPO Skal

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