Bakels
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DEPOSITED SPICED FRUIT BREAD

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Bread & Rolls - Grain - Deposited Breads
Recipe No:  R131c
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 Cinnamon 0.025    1%
Mixed Spice 0.058    2.4%
 
4 Sultanas 0.500    21%
Currants 0.500    21%
Cherries (chopped) 0.200    8.5%
  Total Weight 7.923
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 during last minute of mixing.
5. Add Group 4 and blend through.
6. Dough temperature 30°C.
7. Dough slack consistency.
8. Scale dough into tins approximately half full.
9. Prove until tins three quarters full.
10. 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
  If desired, instead of powdered spices use 200 g. (8.4%) APITO BUNSPICE PASTE