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Dutch "Krentenwegge"

Ingredients

  • 10000 g - 100% Flour (high-protein)
  • 1200 g - 12% QS Vruchten Geel (Fruit Bread)
  • 600 g - 6% Fresh Yeast
  • 200 g - 2% Salt
  • 7000 g - 70% Water approx.

Filling:

  • 16000 g - 160% Currants
  • 2000 g - 20% Raisins

Working method

  • Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
  • Dough temperature: approx. 26ºC
  • Scale: approx. 5.5 kg (for a baking mold with inside dimensions of 65 cm by 20.5 cm)
  • Dough proof: Approx. 20 minutes
  • Loosely mould in the length of the baking mold
  • Final proof: Approx. 10 minutes
  • Baking - Phase 1: approx. 45 minutes at 180ºC Phase 2: approx. 25 minutes at 160ºC
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly