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Viennese Nuts Loaf

Ingredients

  • 5000 g - 50% Flour
  • 5000 g - 50% Vitason Donker Meergranen (multigrain dark) 50%
  • 1000 g - 10% Proson Luxe au Beurre
  • 500 g - 5% Fresh Yeast
  • 5400 g - 54% Water approx.

Filling:

  • 4000 g - 40% Raisins
  • 2000 g - 20% Cashew Nuts
  • 1000 g - 10% Walnuts

Decoration:

  • 500 g - 5% Rye flour

Working method

  • Knead all ingredients into a smooth and well developed dough. Then slighly mix in the filling
  • Dough temperature: approx. 26ºC
  • Scale: Dough pieces of approx. 450 gram and rounding
  • Dough proof: Approx. 30 minutes
  • Mould as a pointed long loaf. Place the dough pieces on baking sheets
  • Final proof: Approx. 60 minutes
  • Decorate just before baking with rye-flour an incise 5 times in length
  • Baking: Approx. 30 minutes at 210ºC with a little steam
Soak also the nuts in water for better softness in the baked product, we recommend also to wash again delivered raisins/currants and soak them briefly