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Dark Multigrain Raisin Bread

Ingredients

  • 5000 g - 50% Flour (high protein)
  • 5000 g - 50% VitaSon Donker Meergranen (multigrain dark) 50%
  • 250 g - 2.5% Fresh Yeast
  • 6000 g - 60% Water approx.

Filling:

  • 6000 g - 60% Raisins

Decoration:

  • Wholemeal

Working method

  • Knead all ingredients into a smooth and well developed dough. After kneading, directly mix filling in
  • Dough temperature: approx. 26ºC
  • Scale: approx. 600 grams and rounding
  • Dough proof: Approx. 30 minutes
  • Round dough pieces again and decorate the side with the closure with wholemeal. Place the dough pieces with the closure down into proofing baskets
  • Final proof: Approx. 45 minutes
  • Prepare inserters with baking paper, turn over the dough pieces and place them on the baking paper. Bake the dough pieces, on baking paper, directly on the floor of the oven
  • Insert at 230ºC and bake approx. 30 minutes at 210ºC with steam

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