The wholegrain Jelen bread just joined the Jelen bread family. It contains 80% of wholegrain flour. Moreover, it is distinguished by a high dietary fibre content and by its tender and elastic core.

iz kotla v delilnicoPreparation of raw materials, mixing and leavening
For good bread you need quality ingredients. The wholegrain Jelen bread is made from 80% wholegrain flour which contains ground whole wheat grains. The Žito bakers dose the flour, salt, yeast, water and oil in a special vat with capacity for 230kg of dough. They mix the dough using a special mixer. The initial fermentation or leavening in the vat lasts for approximately two hours giving the bread its freshness, flavour and elasticity. 

deljenjeDough divider, weighing and shaping
The dough is tossed from the vat into a special funnel where it then travels to dough divider. Then they toss it onto a counter and dust it with flour. This is followed by manual weighing of the dough to 1.2kg. After baking the bread weighs 1.08kg. Later in the evening it loses some additional weight and weighs 1kg. During the phase of shaping the dough is placed onto the so-called longitudinal shaper that imitates the movement of hands. The dough is tender because of the stretching and the bread gets its elastic core.

zareza in oznakaSecond leavening
Boxwood baskets are sprinkled with flour to prevent the dough from sticking, and then the dough is laid by hand into baskets where it will leaven for the second time. The baskets with dough are transported to special leavening chambers where the dough rises at 32°C and 65% humidity. The duration of fermentation depends on several factors (time of the year or temperature). An experienced master baker who supervises the leavening process determines when the fermentation is completed.

peka Jelena polnozrnategaLabelling and baking
The dough is then tossed from proofing baskets onto an automated conveyor belt. The skilful fingers of our experienced bakers make square-shaped notches with clean and sharp cuts. The edible starch labels which are also called wafers are then placed in the notch aperture. The dough is then put in the furnace that due to the circulation of heat and fireclay plates (chamotte) functions as a baker’s oven. It is baked at 215°C and in less than an hour a fragrant, crispy and delicious bread the baking is ready. Finally, they put the hot loafs in mesh trolleys where they cool down.

 

Photography: Peter Škrlep