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Viennese Nuts Loaf


Flour 50% 5000 g
Vitason Donker Meergranen (multigrain dark) 50% » 50% 5000 g
Proson Luxe au Beurre » 10% 1000 g
Fresh Yeast 5% 500 g
Water approx. 54% 5400 g
Raisins 40% 4000 g
Cashew Nuts 20% 2000 g
Walnuts 10% 1000 g
Rye flour 5% 500 g
Working method
Kneading 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
Moulding Mould as a pointed long loaf. Place the dough pieces on baking sheets
Decorating Decorate just before baking with rye-flour an incise 5 times in length
Final proof Approx. 60 minutes
Baking Approx. 30 minutes at 210ºC with a little steam
Extra information
Remarks 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
BRC Halal Kosher RSPO Skal

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