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DEPOSITED FRUIT BREAD

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Bread & Rolls - Grain - Deposited Breads
Recipe No:  R131b
USING COUNTRY OVEN KIBBLED RYE MIX
Group  Ingredient KG
1 COUNTRY OVEN KIBBLED RYE MIX 1.600    67%
Water 1.400    58%
 
2 Flour 2.400    100%
BAKELS INSTANT ACTIVE YEAST 0.040    1.7%
Water 1.200    50%
 
3 Sultanas 0.500    21%
Currants 0.500    21%
Cherries (chopped) 0.200    8.5%
Nuts (chopped, roasted) 0.300    12.5%
  Total Weight 8.140
Method:  1. Deposited dough.
2. Soak Group 1 for 3 hours.
3. Add Group 2 and develop thoroughly (preferably in planetary mixer (Hobart)).
4. Add Group 3 and blend through.
5. Dough temperature 30°C.
6. Dough slack consistency.
7. Scale dough into tins approximately half full.
8. Prove until tins three quarters full.
9. Lid and bake at 220°C for 45-50 minutes.
Notes:  If using Compressed Yeast, use 125 g in above recipe
  Using bakers percentages - Percentages on white flour weight