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Fruit Bread Special


Flour 90% 9000 g
Rye 10% 1000 g
QS Vruchten Geel (Fruit Bread) » 15% 1500 g
Fresh Yeast 8% 800 g
Salt 2% 200 g
Kummel 0.2% 20 g
Curry 0.5% 50 g
Water approx. 65% 6500 g
Raisins 100% 10000 g
Curants 10% 1000 g
Working method
Kneading Knead all ingredients into a smooth and well developed dough. Mix the filling directly in the dough
Dough temperature Approx 26ºC.
Scale Dough pieces of approx. 1000 gram and rounding
Dough proof Approx. 30 minutes
Moulding Mould as a long loaf. Divide each loaf into four or five pieces. Turn all pieces a quarter and place into one wide baking tin. Repeat with each loaf
Decorating Just before baking decorate the breads lightly with rye flour
Final proof Approx. 75 minutes
Baking Approx. 20 minutes at 220ºC. After that reset the oven to 200°C and leave it approx 20 minuten in the oven
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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