Sponge:
- 55g wheat flour
- 15g wholemeal flour
- 5g biological yeast
- 70g water
Porridge:
- 200g water
- 90g PRO 1000GB
Dough:
- 295g wheat flour
- 85g wholemeal flour
- 9g salt
- 20g Organic Liquid Demerara Sugar
- 36g melted refined coconut oil
- 130g water
- Sponge
- Porridge
Preparation method:
- Sponge: Mix everything and let it ferment for 30 to 60 minutes, or until it doubles in volume.
- Porridge: Mix everything in a pan and cook over medium heat for 5 minutes, or until it starts to come away from the bottom of the pan; set aside.
- Dough: Place all the ingredients in a bowl and mix well.
- When the dough is smooth, transfer it to a work surface and knead for 10 minutes; place it back in the bowl, cover with plastic wrap and let it rise for 1 hour.
- Grease a 22x11x6cm baking pan with butter and set aside.
- Place the fermented dough on the work surface, gently remove the air with your fingers and shape it into a Swiss roll; press the seam firmly and place it in the prepared pan, with the seal facing down (smooth side facing up).
- Cover with a damp cloth and let it rise for 45 minutes, or until it rises above the edge of the pan.
- Brush the entire surface of the bread with demerara sugar and sprinkle a little whole wheat flour on top.
- Bake in a preheated oven at 180°C for 40 minutes.
- Remove from the oven, unmold and let it cool for 20 minutes before serving.
