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Figs Nut Bread


Flour 50% 5000 g
Vitason Danish Rye 100% » 50% 5000 g
Sonplus Grof Volkoren (Wholemeal) » 5% 500 g
Fresh Yeast 3% 300 g
Salt 0,9% 90 g
Water 58% 5800 g
Chopped hazelnuts 10% 1000 g
Dried and chopped figs 10% 1000 g
Working method
Kneading Knead all ingredients into a smooth and well developed dough. After kneading mix directly the filling in the dough
Dough temperature Approx. 27ºC
Bulk proof Approx. 10 minutes
Scale Dough pieces approx. 480 gram and rounding
Dough proof Approx. 20 minutes
Moulding Mould as a round or elongated model, depending on the desired shape. Place the dough pieces on inserter or baking sheets
Final proof Approx. 60 minutes
Decorating Decorate just for baking with rye flour and insice
Baking Approx. 35 minuten at 230ºC
Extra information
Remarks Freeze dried figs cubes soak about 30 minutes in lukewarm water. Mix manual cut figs with a little flour to avoid clump together
BRC Halal Kosher RSPO Skal

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