Wholemeal Tin Bread

Ingredients

Wholemeal flour	100%	10000 g
Sonextra Shortening Clean Label »	3%	300 g
Sonplus CL »	1%	100 g
Fresh Yeast	2%	200 g
Salt	1,5%	150 g
Water approx.	62%	6200 g

Working method
Kneading	Knead all ingredients smooth and well developed dough
Dough temperature	Approx. 27ºC
Scale	Dough pieces approx. 955 gram and rounding
Dough proof	Approx. 40 minutes
Moulding	Mould as a long loaf. Place dough pieces into baking tins
Final proof	Approx. 70 minutes
Baking	Approx. 40 minutes at 240ºC