Fruit Bread Special
Ingredients
- 9000 g - 90% Flour
- 1000 g - 10% Rye
- 1500 g - 15% QS Vruchten Geel (Fruit Bread)
- 800 g - 8% Fresh Yeast
- 200 g - 2% Salt
- 20 g - 0.2% Kummel
- 50 g - 0.5% Curry
- 6500 g - 65% Water approx.
Filling:
- 10000 g - 100% Raisins
- 1000 g - 10% Curants
Working method
- Knead all ingredients into a smooth and well developed dough. Mix the filling directly in the dough
- Scale dough pieces of approx. 1000 gram and rounding
- Dough proof: Approx. 30 minutes
- Mould as a long loaf. Divide each loaf into four or five pieces. Turn all pieces a quarter and place into one wide baking tin. Repeat with each loaf
- Final proof: Approx. 75 minutes
- Just before baking decorate the breads lightly with rye flour
- Baking: approx. 20 minutes at 220ºC. After that reset the oven to 200°C and leave it approx 20 minuten in the oven
- Dough temperature: Approx 26ºC.
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
