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 |