Rustic Walnut Loaf
Ingredients
- 5000 g - 50% Wholemeal
- 5000 g - 50% Vitason Licht Meergranen (multigrain light) 50%
- 600 g - 6% Fresh Yeast
- 100 g - 1% Proson Bruin Royal (brown)
- 6200 g - 62% Water approx.
Filling:
- 5000 g - 50% raisins
- 5000 g - 50% Hazelnuts (whole)
Working method
- Mix all ingredients into a smooth and well developed dough. After kneaging directly mix filling in
- Dough temperature: approx. 27°C.
- Scale: Dough pieces approx. 500 gram and rounding
- Dough proof: Approx. 25 minutes
- Mould as a round loaf. Decorate the dough pieces with sesame seeds and place them on a with rice flour prepared inserter or baking sheets
- Final proof: Approx. 60 minutes
- Sprinkle just for baking with rye flour
- Baking: Approx. 35 minutes at 220°C with steam
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly. Soak hazelnuts as well.
