Wholemeal Tin Bread with Flattened Wheat

Ingredients

Wholemeal flour	70%	7000 g
Flattened Wheat	30%	3000 g
Sonplus Grof Volkoren (Wholemeal) »	6%	600 g
Fresh Yeast	2%	200 g
Salt	1,5%	10 g
Water approx.	64%	6400 g

Working method
Kneading	Optionally; soak the flattened wheat approx. 15-30 minutes in the water. Knead all ingredients into a smooth and well developed dough
Dough temperature	Approx. 27°C
Scale	Dough pieces approx. 935 gram 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