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Dutch "Krentenwegge"


Flour (high-protein) 100% 10000 g
QS Vruchten Geel (Fruit Bread) » 12% 1200 g
Fresh Yeast 6% 600 g
Salt 2% 200 g
Water approx. 70% 7000 g
Currants 160% 16000 g
Raisins 20% 2000 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. 5.5 kg (for a baking mold with inside dimensions of 65 cm by 20.5 cm)
Dough proof Approx. 20 minutes
Moulding Loosely mould in the length of the baking mold
Final proof Approx. 10 minutes
Baking Phase 1: approx. 45 minutes at 180ºC Phase 2: approx. 25 minutes at 160ºC
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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