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Fruit Bread Special
Ingredients
| 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 |
| Filling | ||
| 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 |
