Wholemeal Tin Bread with Broken Wheat
Ingredients
- 7000 g - 70% Wholemeal
- 1200 g - 12% QS Donker Volkoren (Dark Wholemeal)
- 200 g - 2% Fresh Yeast
- 150 g - 1.5% Salt
- 6700 g - 37% Water Approx.
- 3000 g - 30% Broken Wheat
- 3000 g -30% Water to soak the broken wheat
Working method
- Soak the broken wheat for approx. 12 hours in lukewarm soak water.
- 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
- Mould as a long loaf Place the dough pieces into baking tins
- Final proof: Approx. 70 minutes
- Baking: approx. 40 minutes at 240°C
