Fruit Bread

Ingredients

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
Filling:
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