Wholemeal Bread

Ingredients

Unit
Wholemeal flour 16.000 kg
Water 10.240 kg
Yeast 0.400 kg
Salt 0.224 kg
S500 0.320 kg
total 27.184

Method

  • Dough temperature 25°C +/- 2°C.
  • Spiral mixer 2 mins slow and 6 – 8 mins fast.
  • Conventional mixer 10 – 15 mins.
  • High speed mixer 2½ – 3 mins.
  • Scale as desired.
  • Mould round.
  • Intermediate proof 5 – 10 mins.
  • Mould by hand or through moulder, place into tins seam side down.
  • Prove at 30 – 35°C, 80 – 85% humidity.
  • Prove time approx. 50 – 60 mins.
  • Bake with steam at 220–230°C.
  • Open dampers half way through baking.
  • Baking time 30–35 mins depending on size.

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