Viennese Nuts Loaf

Ingredients

Flour	50%	5000 g
Vitason Donker Meergranen (multigrain dark) 50% »	50%	5000 g
Proson Luxe au Beurre »	10%	1000 g
Fresh Yeast	5%	500 g
Water approx.	54%	5400 g
Filling
Raisins	40%	4000 g
Cashew Nuts	20%	2000 g
Walnuts	10%	1000 g
Decoration
Rye flour	5%	500 g

Working method
Kneading	Knead all ingredients into a smooth and well developed dough. Then slighly mix in the filling
Dough temperature	Approx. 26ºC
Scale	Dough pieces of approx. 450 gram and rounding
Dough proof	Approx. 30 minutes
Moulding	Mould as a pointed long loaf. Place the dough pieces on baking sheets
Decorating	Decorate just before baking with rye-flour an incise 5 times in length
Final proof	Approx. 60 minutes
Baking	Approx. 30 minutes at 210ºC with a little steam

Extra information
Remarks	Soak also the nuts in water for better softness in the baked product, we recommend also to wash again delivered raisins/currants and soak them briefly