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Black Pete Loaf


Flour 100% 10000 g
Salt 1.5% 150 g
Fresh Yeast 6% 600 g
QS Boterstol (Dutch Stollen) » 30% 3000 g
Dutch Speculaas herbs 2% 200 g
Anise seed 1% 100 g
Water approx. 64% 6400 g
Sugar Nibs P4 15% 1500 g
Dutch Pepernoten 40% 4000 g
Almonds Flakes 32.5% 3250 g
Working method
Kneading Mix all ingredients into a well developed dough. Then carefully work throug the raisins, in first speed
Dough temperature Approx. 25ºC
Scale Approx. 400 gram, scale directly and make a pointy shape
Dough proof Approx. 30 minutes
Moulding Shape as a small loaf and place on a greased baking sheet. Make enough space so the sides of the bread touch each other during the baking process
Decorating Brush with egg wash, optionally decorate with almonds flakes
Final proof Approx. 40 minutes
Baking Not overfill raised at 200ºC
BRC Halal Kosher RSPO Skal

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