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Dark Multigrain Loaf
Servings
0
Ingredients
5000
g - 50%
Wholemeal
2500
g - 25%
Flour
2500
g - 25%
CreationS Dark Malt
300
g - 3%
Proson Bruin Prestige (brown)
250
g - 2.5%
Fresh Yeast
150
g - 1.5%
Salt
5600
g - 56%
Water approx.
Decoration:
300
g - 3%
Rye Flour
Working method
Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 27ºC
Scale: Dough pieces approx. 895 grams and rounding
Dough proof: Approx. 40 minutes
Mould as a long loaf Place the dough pieces on an with rice flour prepared inserter or baking sheets
Final proof: Approx. 70 minutes
Baking: approx. 40 minutes at 240ºC with a bit steam
Just before baking sprinkle with rye flour and incise as desired
Notes
| Halfway through the final proofing sprinkle with rye flour and incise as cornstalk