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Muesli Malt Loaf


Wholemeal 37.5% 3750 g
Flour 37.5% 3750 g
Vitason Korenmout (wheat malt) 25% » 25% 2500 g
Fresh Yeast 7% 700 g
Sonplus Bruin (Brown) » 3% 300 g
Water approx. 57% 5700 g
Nuts (burnished) 20% 2000 g
Mix Tropical 20% 2000 g
Raisins 20% 2000 g
Working method
Kneading Knead all ingredients into a smooth and well developed dough. After kneading directly mix filling in
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 450 gram and rounding
Dough proof Approx. 35 minutes
Moulding Mould as a small round loaf. Place the dough pieces on baking sheets
Final proof Approx. 60 minutes
Baking Approx. 35 minutes at 220ºC with a little bit steam
Extra information
Remarks For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly. For longer tenderness also soak the nuts
BRC Halal Kosher RSPO Skal

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