Wholemeal Milk Loaf (Hungary)

Ingredients

  • 5000 g - 50% Wholemeal
  • 5000 g - 50% Flour
  • 1000 g - 10% Proson Luxe au Beurre
  • 1000 g - 10% Sugar
  • 500 g - 5% Proson Volkoren (wholemeal)
  • 500 g - 5% Yeast
  • 500 g - 5% Sonplus Creme Hefeteig
  • 150 g - 1.5% Salt
  • 4800-5300 g - 48-53% Water approx.

Filling:

  • Dried Plum
  • Walnut (whole)
  • Honey

Working method

  • Mix all ingredients into a smooth and well developed dough
  • Dough temperature: approx. 28-32ºC
  • Scale: approx. 2100 grams for 6 pieces
  • Dough proof: Approx. 10-20 minutes
  • Mould in various shapes
  • Final proof: Approx. 50-70 minutes
  • Baking: approx. 40 minutes at 210ºC