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Dark Multigrain Raisin Bread


Flour (high protein) 50% 5000 g
Vitason Donker Meergranen (multigrain dark) 50% » 50% 5000 g
Fresh Yeast 2.5% 250 g
Water approx. 60% 6000 g
Raisins 60% 6000 g
Wholemeal % g
Working method
Kneading Knead all ingredients into a smooth and well developed dough. After kneading, directly mix filling in
Dough temperature Approx. 26ºC
Scale Approx. 600 grams and rounding
Dough proof Approx. 30 minutes
Moulding Round dough pieces again and decorate the side with the closure with wholemeal. Place the dough pieces with the closure down into proofing baskets
Final proof Approx. 45 minutes
Method Prepare inserters with baking paper, turn over the dough pieces and place them on the baking paper. Bake the dough pieces, on baking paper, directly on the floor of the oven
Baking Insert at 230ºC and bake approx. 30 minutes at 210ºC with steam
BRC Halal Kosher RSPO Skal

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