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Fruit Bread


Flour (High-protein) 100% 10000 g
Sonplus Vruchten Classic (Fruited Bread) » 20% 2000 g
Fresh Yeast 8% 800 g
Salt 2% 200 g
Water approx. 62% 6200 g
Currants / Raisins 100% 10000 g
Fruitmix 10% 1000 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 Dough pieces approx. 800 gram and rounding
Dough proof Approx. 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
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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