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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