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Wholemeal Fruit Bread


Wholemeal flour 50% 5000 g
Flour 25% 2500 g
Vitason Korenmout (wheat malt) 25% » 25% 2500 g
Proson Vruchten Citrus (fruit citrus) » 5% 500 g
Fresh Yeast 7% 700 g
Water approx. 62% 6200 g
Raisins 40% 4000 g
Choco drops 15% 1500 g
Nuts 15% 1500 g
Sugar Nibs P2 15% 1500 g
Working method
Kneading Knead all ingredients into a smooth and well developed dough. After kneading mix the filling directly in the dough
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 450/500 gram and rounding
Dough proof Approx. 35 minutes
Moulding Mould as a short loaf. Place two dough pieces into one baking tin. Repeat this for each baking tin
Final proof Approx. 60 minutes
Baking Approx. 35 minutes at 220ºC, with a little steam
Extra information
Remarks For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
BRC Halal Kosher RSPO Skal

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