Wholemeal Tin Bread with Crushed Wheat
Ingredients
- 7000 g - 70% Wholemeal
- 200 g - 2% Fresh Yeast
- 150 g - 1.5% Salt
- 3400 g - 34% Water approx.
- 3000 g - 30% Crushed wheat
- 3000 g - 30% Soaking water for Chrused Wheat
Working method
- Pre-soak the crushed wheat in his own weight of water for approx. 15-30 minutes
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27°C
- Dough pieces approx. 935 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
