Wholemeal bread

4 h
Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Allergens:
Gluten
Gluten
Milk
Milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Fine wholemeal flour 2.5 kg
Water 1.5 l
Table salt 0.05 g
Flour enhancer 25.0 g
Yeast 100.0 g
Creamed margarine 0.2 kg
Sugar 0.1 kg
Powdered milk 75.0 g
Elaboration

Kneading time: 17’

Temperature of the dough: 25 ºC

1ª Fermentation of the dough without dividing:

2ª Fermentation of a piece of the divided dough: 15’

3ª Fermentation of a formed piece: 1h 30’

Baking time: 50’

Temperature of the oven: 185 ºC

METHOD

  • Knead all the ingredients together until you get a fine, elastic dough.
  • The weight of the pieces will be determined by the volume of the mould.
  • Cut the pieces and make balls.
  • Form loaves the length of the mould to be used.
  • Place them in the moulds with the fold down and at one end.
  • Fermentation at 30 ºC and 75% humidity.
  • The optimal volume of fermentation will be over 1/3 of the capacity of the mould.
  • Steam bake.
Nutritional information (1 portion)
Energy
2314.9
kcal
Carbohydrates
373.0
g
Proteins
71.52
g
Lipids
48.38
g
Fiber 50.66 g
Saturates 12.42 g
Monounsaturated fatty acids 10.82 g
Polyunsaturated fatty acids 20.34 g
Cholesterol 64.0 mg
Calcium 341.3 mg
Iron 19.25 mg
Zinc 10.51 mg
Vitamin A 41.63 ug
Vitamin C 0.83 g
Folic acid 583.11 ug
Salt (Sodium) 429.89 mg
Sugars 27.16 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.