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Dinkel tin bread
Dinkel tin bread
100% Dinkel wholegrain flour, with Dinkel germs.
Recipe
Group | Weight / Volume |
---|---|
Dinkel Ernte | 10.000 g |
Yeast | 180 g |
Water | 7.000 g |
Oat flakes | at your taste |
Preparation
Mix all the ingredients together at low speed for 15 minutes until you get a sticky dough without stretchiness (dough temperature: 30°C).
Allow the dough to rest for 30-45 minutes.
Cut the dough into 600 g portions.
Decorate with Oat Flakes and sesame.
Proof (35°C/75% moistness) once you have placed the dough into tins with no lids for 50 minutes.
Bale at 255°C with steam for 60 minutes.
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