Walnut Fruit Toast Bread
Ingredients

Wholemeal | 100% | 10000 g |
QS Krentenbollen (Fruit Buns) » | 15% | 1500 g |
QS Donker Volkoren (Dark Wholemeal) » | 8% | 800 g |
Yeast | 7-8% | 700-800 g |
Salt | 2% | 200 g |
Water approx. | 69% | 6900 g |
Filling | ||
Raisins | 80% | 8000 g |
Mixed Nuts (Almonds, Hazelnuts, Walnuts) | 20% | 2000 g |
Working method | |
Kneading | Knead all ingredients into a smooth and well developed dough. After kneading directly put mix filling in |
Dough temperature | Approx. 26ºC |
Scale | Dough pieces of approx. 940 grams and rounding |
Dough proof | Approx. 40 minutes |
Moulding | Mould it as a long loaf. Place the dough pieces into casino baking tins |
Final proof | Approx. 50 minutes |
Baking | Approx. 40 minutes at 225ºC |
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. |