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Wholemeal Fruit Bread

Ingredients

Wholemeal flour 100% 10000 g
Proson Vruchten Citrus (fruit citrus) » 10% 1000 g
Proson Volkoren (wholemeal) » 5% 500 g
Fresh Yeast 8% 800 g
Salt 2% 200 g
Water 70% 7000 g
Filling
Raisins 80% 8000 g
Currants 30% 3000 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. 26°C
Scale Dough pieces approx. 950 gram and rounding
Dough proof Approx. 30 minutes
Moulding Mould as a long loaf. Place the dough pieces into baking tins
Final proof Approx. 65 minutes
Baking Approx. 40/45 minutes at 220-230°C
 
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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