Whole Wheat Bread

Ingredients

Units %
Part 1
Brown Flour 50000g 0
5% Bread Premix 2500g 0
NCP Yeast Wet 1000g 0
Water 33000g 0
Part 1 total 0
Part 2
Crushed Wheat 5000g 0
Powdered Blackjack 500g 0
Part 2 total 0

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: