Working method |
Kneading |
Knead all ingredients into a smooth and well developed dough. Mix the filling directly in the dough
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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 |
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Extra information |
Remarks |
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |