Wholemeal bread
4 h

Type of dish:
Bread and pastries
Temperature:
Room temperature
Allergens
Ingredients for 5 portions
Calculate portions
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.
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