Wholemeal Bread with Sprouted Rye

Working Method

Adding Softgrain Sprouted Rye at a later stage during the mixing will keep the integrity of the grains

Complexity level:

Previous Manipulation	Add Softgrain Sprouted Rye on speed 2
Mixing Spiral	7 mins 1st speed, 6 mins 2nd speed
Dough Temperature	25⁰C
Bulk fermentation	30 mins
Scale	550gms

Make up	Shape round cobs gently
Manipulation after make up	Place onto well floured couche.
Final fermentation	30-40 min @ 28 deg & 80% Humidity
Manipulation after final fermentation	Dust loaves with rye flour using a stencil and score them

Oven temperature	Deck oven, 230⁰C
Baking time	30 mins