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Wholemeal Tin Bread with Flattened Wheat


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
BRC Halal Kosher RSPO Skal

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