Walnut Fruit Toast Bread
Ingredients
- 10000 g - 100% Wholemeal
- 1500 g - 15% QS Krentenbollen (Fruit Buns)
- 800 g - 8% QS Donker Volkoren (Dark Wholemeal)
- 700-800 g - 7-8% Yeast
- 200 g - 2% Salt
- 6900 g - 69% Water approx.
Filling:
- 8000 g - 80% Raisins
Working method
- Knead all ingredients into a smooth and well developed dough. After kneading directly put mix filling in
- Dough temperature: approx. 26ºC
- Scale: Dough pieces of approx. 940 grams and rounding
- Dough proof: Approx. 40 minutes
- Mould it as a long loaf. Place the dough pieces into casino baking tins
- Final proof: Approx. 50 minutes
- Baking: Approx. 40 minutes at 225ºC
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.
