Muesli Malt Loaf
Ingredients
- 3750 g - 37.5% Wholemeal
- 3750 g - 37.5% Flour
- 2500 g - 25% Vitason Korenmout (wheat malt) 25%
- 700 g - 7% Fresh Yeast
- 300 g - 3% Sonplus Bruin (Brown)
- 5700 g - 57% Water approx.
Filling:
- 2000 g - 20% Nuts (burnished)
- 2000 g - 20% Mix Tropical
- 2000 g - 20% Raisins
Working method
- Knead all ingredients into a smooth and well developed dough. After kneading directly mix filling in
- Dough temperature: approx. 26ºC
- Scale: Dough pieces approx. 450 gram and rounding
- Dough proof: Approx. 35 minutes
- Final proof: Approx. 60 minutes
- Baking: Approx. 35 minutes at 220ºC with a little bit steam
- Mould as a small round loaf. Place the dough pieces on baking sheets
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly. For longer tenderness also soak the nuts
