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Walnut Fruit Toast Bread


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
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.
BRC Halal Kosher RSPO Skal

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