Whole Wheat Bread


Working Method

Part 1
  1. Soak crushed wheat in warm water for 10 minutes. (4kg crushed wheat & 2kg water.) Balance of crushed wheat for topping.
  2. Mix bread flour, premix, yeast and water and mix into a well developed dough. ± 29° C
  3. Scale off, mould round and rest for ± 5 minutes. Mould into required shapes.

Part 2
  1. Roll dough piece into rolled oats or crushed wheat.
  2. Proof for ± 1 hour, dough temperature ex proofer should be ± 40° C.
  3. Bake same temperature as for bread with steam.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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