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Wholemeal Milk Loaf (Hungary)

Ingredients

Wholemeal 50% 5000 g
Flour 50% 5000 g
Proson Luxe au Beurre » 10% 1000 g
Sugar 10% 1000 g
Proson Volkoren (wholemeal) » 5% 500 g
Yeast 5% 500 g
Sonplus Creme Hefeteig 5% 500 g
Salt 1,5% 150 g
Water approx. 48-53% 4800-5300 g
Filling
Dried Plum % g
Walnut (whole) % g
Honey % g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 28-32ºC
Scale Approx. 2100 grams for 6 pieces
Dough proof Approx. 10-20 minutes
Moulding In various shapes
Final proof Approx. 50-70 minutes
Baking Approx. 40 minutes at 210ºC
BRC Halal Kosher RSPO Skal

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