Muesli Malt Loaf

Ingredients

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
Filling
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