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Spelt DINKEL Wholemeal bread

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Ingredients:
 10000 g Flour Spelt Wholemeal
 100 g Super Impression
 200 g Schapfen Vollkornmalzsauer
 200 g Salt
 200 g Oil
 250 g Fresh Yeast
 6500 g Water
PROCEDURE:
1

Mixing: Spiral mixer 4 minutes slow
+ 8 - 9 minutes fast

2

Dough temperature: 26° C

3

Resting time: 20 - 30 minutes

4

Work off: Scale dough on desired size and forming loafs. Set up on trays for proof.

5

Proofing an Baking as usual, like normal wheat bread.

Nutrition Facts

0 servings

Serving size

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