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Autumn Bread


Flour (High-Protein) 100% 10000 g
Proson Vruchten Citrus (fruit citrus) » 15% 1500 g
Fresh Yeast 8-10% 800-1000 g
Salt 1,5% 150 g
Water approx. 62 % 6200 g
Raisins 40% 4000 g
Crushed Hazelnuts 20% 2000 g
Sugar Nibs P4 20% 2000 g
Cinnamon 0,1% 10 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
Dough temperature Approx. 26ºC
Scale Approx. 2000 gram (30 pieces)
Dough rest Approx. 15 minutes
Dividing Divide and round up. Place 6 dough pieces in a round pie plate (Ø 18 cm) Place the pie plates on baking sheets
Final proof Approx. 60 minutes
Baking Approx. 15 minutes at 250ºC
Extra information
Remarks For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
BRC Halal Kosher RSPO Skal

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