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Wholemeal Maïze Sugar Loaf


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
Sugar Nibs P4 40% 4000 g
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
BRC Halal Kosher RSPO Skal

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