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Winter Wealth


Flour 50% 5000 g
Sonnetmix Inverno » 50% 5000 g
Fresh Yeast 8% 800 g
Mocha extract 3% 300 g
Water approx. 48% 4800 g
Sugar Nibs P4 20% 2000 g
Raisins 30% 3000 g
Cashew Nuts 20% 2000 g
Working method
Kneading Knead all ingredients into a smooth and well developd dough. Mix directly into the filling
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 600 gram and rounding
Dough proof Approx. 20 minuten
Moulding Mould as a long loaf. Place the dough pieces close to each other on baking sheets, so that the breads bake against each other
Final proof Approx. 40 minutes
Decorating Just before baking decorate with rye flour and incise 5 times.
Baking Approx. 45 minutes at 200ºC
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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