Bakels
Baking ingredients since 1904

MULTISEED FRUIT BREAD

Recipes Home | Back
Display Recipe as PDF
Bread & Rolls - Seeds and Grains - Various Seeds
Recipe No:  R130c
USING LOW GI MULTISEED BREAD CONCENTRATE
Group  Ingredient KG
1 Flour 2.600    100%
LOW GI MULTISEED BREAD MIX 2.600    100%
BAKELS INSTANT ACTIVE YEAST 0.085    3.3%
Water (variable) 2.800    108%
 
2 Sultanas 0.650    25%
Currants 0.650    25%
Cherries chopped (optional) 0.250    9.6%
Nuts chopped (optional) 0.350    13.5%
  Total Weight 9.985
Method:  1. No time dough.
2. Place group 1ingredients into mixer and mix on slow speed for 2 minutes.
3. Then mix on high speed until fully developed.
4. Add Group 2 and gently mix though (avoid fruit breaking up).
5. Give the dough a bench time of 5 minutes.
6. Scale, round and allow for a further 5 minute rest.
7. Scale and Mould as desired.
8. Proof then Bake at 210°C.
Notes:  If using Compressed Yeast, use 275g in above recipe.
  If more volume or a lighter texture is desired, add 50 g LECITEM UNIVERSAL (1949)
  Using bakers percentages - Percentages on white flour weight
Yield:  14 Loaves scaled at 700 g or 13.5 dozen buns scaled at 60 g.