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Fruit Bread


Flour 100% 10000 g
QS Vruchten Geel (Fruit Bread) » 15 - 20% 1500-2000 g
Yeast 8% 800 g
Salt 2% 200 g
Water approx. 68% 6800 g
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 in the filling
Dough temperature Approx. 26ºC
Scale DOugh pieces approx. 950 gram (depend on the baking pan) and rounding
Bowl proof Approx. 25-35 minutes
Moulding Mould as a long loaf. Place the dough pieces into baking tins
Final proof Approx. 60 minutes
Baking Approx. 40 minutes at 210ºC (depend on the baking tin)
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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