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Wholemeal Tin Bread with Crushed Wheat


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
BRC Halal Kosher RSPO Skal

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