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Fruit Bread - QS Vruchten Geel (Fruit Bread)

Ingredients

  • 10000 g - 100% Flour
  • 1500-2000 g - 15 - 20% QS Vruchten Geel (Fruit Bread)
  • 800 g - 8% Yeast
  • 200 g -2% Salt
  • 6800 g - 68% Water approx.

Filling:

  • 10000 g - 100% Currants and / or Raisins
  • 1000 g - 10% Fruit mix

Working method

  • Knead all ingredients into a smooth and well developed dough. After kneading mix in the filling
  • Dough temperature: approx. 26ºC
  • Scale: Dough pieces approx. 950 gram (depend on the baking pan) and rounding
  • Bowl proof: Approx. 25-35 minutes
  • Final proof: Approx. 60 minutes
  • Baking: Approx. 40 minutes at 210ºC (depend on the baking tin)
  • Mould as a long loaf. Place the dough pieces into baking tins
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly