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