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Wholemeal Tin Bread with Flattened Wheat

Ingredients

  • 7000 g - 70% Wholemeal flour
  • 3000 g - 30% Flattened Wheat
  • 200 g - 2% Fresh Yeast
  • 10 g - 1.5% Salt
  • 6400 g - 64% Water approx.

Working method

  • 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
  • Mould as a long loaf. Place the dough pieces into baking tins
  • Final proof: Approx. 70 minutes
  • Baking: Approx. 40 minutes at 240°C