Linseed, Fig & Apricot Sprouted Rye Bread

Mixing	5 minutes 1st speed. 5 minutes 2nd speed. Add the Softgrain Sprouted Rye in the last 3 minutes and the fruit in the last minute at 2nd speed.
Dough Temperature	25-27°C
Bulk Fermentation	30 minutes at ambient temperature
Scale	400g
Intermediate Proof	15 minutes at ambient temperature
Make Up	Shape as a bloomer
Final Fermentation	60 minutes, 28°C, 80% humidity
Decoration before baking
Oven Temperature °C	240°C and drop to 200°C
Baking Time	30-35 minutes

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