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Schwabenkorn bread wholemeal spelt wheat bread

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Ingredients:
 10000 g Flour Schwabenkorn
 180 g Fresh Yeast (or 75 g Dry Yeast)
 7000 g Water ( ≈ 35o C)
Procedure:
1

Dough temp: 28o C

2

Mixing time: 10-12 minutes slow

3

Resting time: 20 minutes

4

Dough weight: 600 g (2 loaves per tin 24 cm x 10 cm x 10 cm)

5

Preparation: Work up with moist hands, form the loaves, cover surface with sunflower seeds and put into greased tins.

6

Proof: 60 minutes (full proof)

7

Baking temp.: Start at 260 o C with steam open damper after 2 minutes, decreasing to 190°C at the end

8

Baking time: 70 minutes.

Nutrition Facts

0 servings

Serving size

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