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 |