Wholemeal Maïze Sugar Loaf

Ingredients

Wholemeal	50%	5000 g
Vitason Mais (maize) 50% »	50%	5000 g
Fresh Yeast	6%	600 g
Sonplus Grof Volkoren (Wholemeal) »	3%	300 g
Water approx.	60%	6000 g
Filling
Sugar Nibs P4	40%	4000 g
Decoration
Mais Grids	5%	500 g
Wheat Bran	5%	500 g

Working method
Kneading	Mix all ingredients slowly in a period of 8 minutes, after that knead it to a smooth and well developed dough. After kneading directly mix filling in
Dough temperature	Approx. 26ºC.
Scale	Dough pieces approx. 910 gram, pointed model
Dough proof	Approx. 40 minutes
Moulding	Mould as a long loaf. Place the dough pieces on baking sheets
Decorating	Decorate with mixture of mais grids and wheat bran
Final proof	Approx. 70 minutes, incise prior to baking
Baking	Approx. 40 minutes at 240ºC. with steam