Wholemeal Tin Bread

Ingredients

Wholemeal flour	100%	10000 g
Sonplus Grof Volkoren (Wholemeal) »	4%	400 g
Fresh Yeast	2%	200 g
Salt	1,5%	150 g
Water approx.	65%	6500 g

Working method
Kneading	Knead all ingredients into a smooth and well developed dough
Dough temperature	Approx. 27ºC
Scale	Dough pieces approx. 950 gram and rounding
Dough proof	Approx. 40 minutes
Moulding	Mould as a long loaf. Place the dough pieces into baking tins
Final proof	Approx. 70 minutes
Baking	Approx. 40 minutes at 240ºC with a little steam