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Rustic Walnut Loaf


Wholemeal 50% 5000 g
Vitason Licht Meergranen (multigrain light) 50% » 50% 5000 g
Fresh Yeast 6% 600 g
Proson Bruin Royal (brown) » 1% 100 g
Water approx. 62% 6200 g
raisins 50% 5000 g
Hazelnuts (whole) 50% 5000 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough. After kneaging directly mix filling in
Dough temperature Approx. 27°C.
Scale Dough pieces approx. 500 gram and rounding
Dough proof Approx. 25 minutes
Moulding Mould as a round loaf. Decorate the dough pieces with sesame seeds and place them on a with rice flour prepared inserter or baking sheets
Final proof Approx. 60 minutes
Decorating Sprinkle just for baking with rye flour
Baking Approx. 35 minutes at 220°C with steam
Extra information
Remarks For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly. Soak hazelnuts as well.
BRC Halal Kosher RSPO Skal

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