Wholemeal Fruit Bread - Vitason Korenmout (wheat malt) and Proson Vruchten Citrus (fruit citrus)
Ingredients
- 5000 g - 50% Wholemeal flour
- 2500 g - 25% Flour
- 2500 g - 25% Vitason Korenmout (wheat malt) 25%
- 500 g - 5% Proson Vruchten Citrus (fruit citrus)
- 700 g - 7% Fresh Yeast
- 6200 g - 62% Water approx.
Filling:
- 4000 g - 40% Raisins
- 1500 g - 15% Choco drops
- 1500 g - 15% Nuts
- 1500 g - 15% Sugar Nibs P2
Working method
- Knead all ingredients into a smooth and well developed dough. After kneading mix the filling directly in the dough
- Dough temperature: approx. 26ºC
- Scale: Dough pieces approx. 450/500 gram and rounding
- Dough proof: Approx. 35 minutes
- Mould as a short loaf. Place two dough pieces into one baking tin. Repeat this for each baking tin
- Final proof: Approx. 60 minutes
- Baking: Approx. 35 minutes at 220ºC, with a little steam
Notes
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly