Black Berries Fruit Bread


  • 5000 g Flour (High- Protein) 50%
  • 5000 g VitaSon Pain des Bois 50% 50%
  • 1000 g QS Boterstol (Dutch Stollen) 10%
  • 200 g Fresh Yeast 2%
  • 6600 g Water approx. 66%


  • 3000 g FruitEase Black Berry\\\'s 30%

Working method

  • Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
  • Dough temperature: approx. 26ºC
  • Bulk proof: Approx. 60 minutes in a container and leave it in the bakery en place it on a floured bench.
  • Sprinkle the workbench with rye flour, empty the container and dust the dough with rije flour Gently push out the dough piece into a rectangular slice Stab into pieces of approx. 12 x 12 cm (approx. 450 grams) Place the dough pieces on a with rice flour prepared inserter or baking sheets
  • Final proof: Approx. 45 minutes
  • Just before baking incise once in transverse direction
  • Baking: 40 minutes at 220ºC with steam