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 |