Recipes
Wholemeal bread

Recipe

Group Weight / Volume
Ευsporo 2.000 gr 50%
Flour Τ70% Strong 1.600 gr 40%
Wholemeal flour 400 gr 10%
Yeast 80 gr 2%
Water 2.120 gr 53%

Preparation

    Mix all the ingredients together for 3 minutes at low speed and for 4 minutes at high speed.

    The correct temperature for the dough is 27-28 °C.

    Allow to rest for 30 minutes.

    Cut in 430 gr.

    Shape the dough in loafs and decorate with Seed Mix.

    Proof for about 50 minutes (±35°C, with humidity).

    Make a slight cut according to your preferences.

    Bake in 220°C, with steam 3’’, for 25-30 minutes.

Wholemeal bread