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Wholemeal Fruit Bread


Wholemeal 100% 10000 g
Sonplus Vruchten Extra (Fruited Bread Extra) » 15% 1500 g
Fresh Yeast 10% 1000 g
Sonplus Grof Volkoren (Wholemeal) » 5% 500 g
Salt 2% 200 g
Water approx. 70% 7000 g
Raisins 90% 9000 g
Currants 20% 2000 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 950 grams and rounding
Dough proof Approx. 30 minutes
Moulding Mould as a long loaf Place the dough pieces into baking tins
Final proof Approx. 75 minutes
Baking Approx 40-45 minutes at 200-210ºC
BRC Halal Kosher RSPO Skal

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