Wholemeal Tin Bread with Crushed Wheat

Ingredients

Wholemeal	70%	7000 g
Sonplus Grof Volkoren (Wholemeal) »	6%	600 g
Fresh Yeast	2%	200 g
Salt	1,5%	150 g
Water approx.	34%	3400 g
Crushed wheat	30%	3000 g
Soaking water for Chrused Wheat	30%	3000 g

Working method
Soaking	Pre-soak the crushed wheat in his own weight of water for approx. 15-30 minutes
Kneading	Mix all ingredients into a smooth and well developed dough
Dough temperature	Approx. 27°C
Scale	Dough pieces approx. 935 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