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Fruit Bread


Flour 100% 10000 g
Proson Vruchten Citrus (fruit citrus) » 20% 2000 g
Fresh Yeast 8-10% 800-1000 g
Salt 2% 200 g
Water Approx. 64% 6400 g
Raisins 100% 10000 g
Currants 10% 1000 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in Note: knead approx. 30-40% longer than usual Due to the special composition of the Proson, the kneadingprocess will be different than the way you are used to. The initial phase of the dough will be slightly smear, but it will recover itself in a short period of time. The final result, therefore will be a fruit bread dough containing perfect dough elements.
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 950 grams and rounding
Dough proof Approx. 30 minutes
Moulding Mould as a long loaf Place the dough pieces into baking tins
Final proof Approx. 65 minutes
Baking Approx. 35 minutes at 220-230ºC
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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