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Keimkorn Kruste - Whole Grain Sandwich
Prep Time : 00h 09
Cooking Time : 00h 24
10 Sandwiches
Preparation Time: 9 minutes
Proofing and Resting Time: 55 minutes
Baking Time: approx. 24 minutes
Outcome: 10 Sandwiches
Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes
Ingredients
- Soaked grain:
- 250 g Keimkorn Kruste
- 250 g Water
- Main dough:
- 750 g Wheat flour (Type 550)
- 500 g Soaked grain
- 50 g Lamourette
- 13 g Roggena
- 20 g Butter
- 11 g Instant yeast
- 300 ml Water, approx.
Method
- Soak Keimkorn Kruste with water for 4 hours.
- After 4 hours, mix all Ingredients with a spiral mixer for 2 minutes slow and 7 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C.
- Scale the dough into 150 g pieces, cover the dough pieces and start the Intermediate proof for 15 minutes.
- Mould the dough pieces long and oval and place onto a greased baking tray.
- Allow the dough to final proof for 40 minutes, we recommend covering the baking tray with a plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it is ready to bake.
- The oven should have a temperature of 230°C when you put the sandwiches in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
- Bake the sandwiches for approx. 24 minutes.