Wholemeal Tin Bread (Extra Malt)
Ingredients

Wholemeal | 100% | 10000 g |
Sonplus Grof Volkoren (Wholemeal) » | 4% | 400 g |
Fresh Yeast | 2% | 200 g |
Salt | 1,5% | 180 g |
Sonextra Bruin (Sonextra brown) » | 0,5% | 50 g |
Water approx. | 64% | 6400 g |
Working method | |
Kneading | Knead all ingredients into a smooth and well developed dough |
Dough temperature | Approx. 27°C |
Scale | Dough pieces approx. 940 gram |
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 240°C |