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