Viennese Nuts Loaf
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Vitason Donker Meergranen (multigrain dark) 50%
- 1000 g - 10% Proson Luxe au Beurre
- 500 g - 5% Fresh Yeast
- 5400 g - 54% Water approx.
Filling:
- 4000 g - 40% Raisins
- 2000 g - 20% Cashew Nuts
- 1000 g - 10% Walnuts
Decoration:
- 500 g - 5% Rye flour
Working method
- Knead all ingredients into a smooth and well developed dough. Then slighly mix in the filling
- Dough temperature: approx. 26ºC
- Scale: Dough pieces of approx. 450 gram and rounding
- Dough proof: Approx. 30 minutes
- Mould as a pointed long loaf. Place the dough pieces on baking sheets
- Final proof: Approx. 60 minutes
- Decorate just before baking with rye-flour an incise 5 times in length
- Baking: Approx. 30 minutes at 210ºC with a little steam
Soak also the nuts in water for better softness in the baked product, we recommend also to wash again delivered raisins/currants and soak them briefly
