Wholegrain shortcrust

With fortified wholegrain Dinkel flour.


Group Weight / Volume
Dinkel Vollkorn Extra 2.000 g
Sugar 40 g
Salt 40 g
Regal (baking powder) 40 g
Yeast 15 g
Butter 99,9% 200 g
Croissant margarine 1.000 g
Water 700 g


Cut the margarine into cubes.

Mix all the ingredients together (apart from the water) at low speed for 2-3 minutes until the margarine cubes are dissolved.

Add the water and mix at low speed for 2-3 minutes.

Place the dough into the fridge for 3-4 hours (alternatively, if possible keep it in the fridge for 24 hours) covered wit a plastic wrap.

Cut the dough into preferable portions. Indicative portions: 130-150 gr for large pieces or 25 gr for mini pieces.

Fill as you wish (make sure the filling is bake stable) and shape accordingly.

Spread egg wash or Ovex Powder-ZK (egg wash replacer) onto the surface. Instead you can place into the freezer for future use.

Bake the large pieces at 200°C for 23 minutes and the small pieces for 15-18 minutes.

Wholegrain Shortcrust