Black Berries Fruit Bread

Ingredients

Working method
Kneading	Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
Dough temperature	Approx. 26ºC
Bulk proof	Approx. 60 minutes in a container and leave it in the bakery en place it on a floured bench.
Scale	Sprinkle the workbench with rye flour, empty the container and dust the dough with rije flour Gently push out the dough piece into a rectangular slice Stab into pieces of approx. 12 x 12 cm (approx. 450 grams) Place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof	Approx. 45 minutes
Decorating	Just before baking incise once in transverse direction
Baking	40 minutes at 220ºC with steam