Zeelgrain Zeelgrain

Bread loaf

With whole wheat flour.


Grupa Težina / Zapremnina
Zeelgrain 600 g
Strong flour Τ70% 1.000 g
Whole wheat flour 400 g
Fresh yeast 60 g
Jung Roggenmaltz extract (liquid rye malt extract) 30 g
Water 1020 g


Mix all the ingredients together for 3 minutes at low speed and for 5 minutes at high speed (dough machine/quick kneader).
The temperature that the dough should reach at the end of the mixing stage is 27-28°C.
Cover the dough with plastic wrap and allow it to rest for 30 minutes.
Cut the dough into 400 gr portions (for loaves).
Round up the cut dough into the desired loaf shape and decorate with Seedmix (mixture of four seeds: oat, linseed, sunflower kernels, sesame).
Proof for 60 minutes at a humidity level of 75% and a temperature of ±35°C.
Bake at 200°C, with 5’’ steam, for 30 minutes.
Remember to open the damper during the last 10 minutes of baking to let the steam out.

Bread loaf