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// Home / Recipes / Wholemeal Tin Bread with Broken Wheat

Wholemeal Tin Bread with Broken Wheat

Ingredients

Wholemeal 70% 7000 g
QS Donker Volkoren (Dark Wholemeal) » 12% 1200 g
Fresh Yeast 2% 200 g
Salt 1,5% 150 g
Water Approx. 37% 6700 g
Broken Wheat 30% 3000 g
Water to soak the broken wheat 30% 3000 g
Working method
Soaking Soak the broken wheat for approx. 12 hours in lukewarm soak water.
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 27°C
Scale Dough pieces approx. 925 grams 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 240°C
BRC Halal Kosher RSPO Skal

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