Wholemeal Tin Bread with Broken Wheat

Ingredients

  • 7000 g - 70% Wholemeal
  • 1200 g - 12% QS Donker Volkoren (Dark Wholemeal)
  • 200 g - 2% Fresh Yeast
  • 150 g - 1.5% Salt
  • 6700 g - 37% Water Approx.
  • 3000 g - 30% Broken Wheat
  • 3000 g -30% Water to soak the broken wheat

Working method

  • Soak the broken wheat for approx. 12 hours in lukewarm soak water.
  • Mix all ingredients into a smooth and well developed dough
  • Dough temperature: Approx. 27°C
  • Scale: Dough pieces approx. 925 grams and rounding
  • Dough proof: Approx. 40 minutes
  • Mould as a long loaf Place the dough pieces into baking tins
  • Final proof: Approx. 70 minutes
  • Baking: approx. 40 minutes at 240°C