We use cookies to make your experience better. To comply with the new e-Privacy directive, we need to ask for your consent to set the cookies. Learn more.
Keimkorn Kruste - Wholemeal Bread
Prep Time : 03h 10
Cooking Time : 00h 45
1 Bread
Preparation Time: 190 minutes
Proofing and Resting Time: 70 – 80 minutes
Baking Time: 45 - 50 minutes
Outcome: 1 Loaves
Tools needed: Mixer including bowl, kitchen scale, baking tin and 3 ice cubes
Ingredients
- Soaked grain:
- 167 g Keimkorn Kruste
- 167 g Water
- Dough:
- 167 g Wheat flour (Type 550)
- 333 g Soaked grain
- 3 g Instant yeast
- 57 g Water, approx.
Method
- Soak Kiemkorn Kruste with water for 4 hours. Once soaked, mix all the dough ingredients with a spiral mixer for 4 minutes slow and 5 minutes fast. We recommend using cold water to keep the dough temperature at max. 29°C.
- Once all Ingredients mixed, start the bulk fermentation time for 20 minutes.
- Scale the dough into 550 g pieces. Mould the dough slightly and place into greased baking tins. Dust the tops of the dough with flour.
- Allow the dough to final proof for 40 – 50 minutes, we recommend covering the baking tins with a plastic or cling film to keep the moisture in the dough. When cracks appear, the dough is ready to bake.
- The oven should have a temperature of 240°C when you put the loaves in then decreasing to 200°C after 5 minutes of baking. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust
- Bake the loaves for 45 - 50 minutes or a core temperature of 98°C