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Wholemeal Fruit Bread


Wholemeal flour 100% 10000 g
Sonplus Vruchten Extra (Fruited Bread Extra) » 15% 1500 g
Sonplus Grof Volkoren (Wholemeal) » 5% 500 g
Fresh Yeast 10% 1000 g
Salt 2% 200 g
Water approx. 70% 7000 g
Currants and / or Raisins 110% 11000 g
Working method
Kneading Knead all ingredients into a smooth and well developed. After kneading mix directly the filling in the dough
Dough temperature Approx. 26 ºC
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. 75 minutes
Baking Approx. 40-45 minutes at 200-210ºC
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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