Wholemeal Milk Loaf (Hungary)
Ingredients
- 5000 g - 50% Wholemeal
- 5000 g - 50% Flour
- 1000 g - 10% Proson Luxe au Beurre
- 1000 g - 10% Sugar
- 500 g - 5% Proson Volkoren (wholemeal)
- 500 g - 5% Yeast
- 500 g - 5% Sonplus Creme Hefeteig
- 150 g - 1.5% Salt
- 4800-5300 g - 48-53% Water approx.
Filling:
- Dried Plum
- Walnut (whole)
- Honey
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 28-32ºC
- Scale: approx. 2100 grams for 6 pieces
- Dough proof: Approx. 10-20 minutes
- Mould in various shapes
- Final proof: Approx. 50-70 minutes
- Baking: approx. 40 minutes at 210ºC
