Fruit Bread
Ingredients

Flour | 100% | 10000 g |
QS Vruchten Blank (Fruit Bread) » | 15 - 20% | 1500-2000 g |
Fresh Yeast | 8% | 800 g |
Salt | 2% | 200 g |
Water approx. | 68% | 6800 g |
Filling | ||
Currants and / or Raisins | 100% | 10000 g |
Fruit mix | 10% | 1000 g |
Working method | |
Kneading | Knead all ingredients into a smooth and well developed dough. After kneading mix the filling directly in the dough. |
Dough temperature | Approx. 26ºC |
Scale | Dough pieces approx. 900 gram (depend on the baking tins) and rounding |
Dough proof | Approx. 25-35 minutes |
Moulding | Mould as a long loaf. Place the dough pieces into baking tins |
Final proof | Approx. 60 minuten |
Baking | Approx. 40 minutes at 210ºC (depend on the baking tins) |
Extra information | |
Remarks | For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |