June Recipe of the Month – Toasted Walnut & Cranberry bread

27 May June Recipe of the Month – Toasted Walnut & Cranberry bread

time

PREPARATION: 15 min
BAKING: 30 min

TOTAL TIME: 2h30 approx..

portion

YIELD

6 Large Loaves

+ 5 small Loaves

difficulty

DIFFICULTY

INGREDIENTS

Quantity (kg) % dry ingredients
White Bread Flour 2.000 50
Inventis Hearty Multiseed Mix 2.000 50
Water 2.000 50
DCL Craftbake High Activity Yeast 0.120 3
Dried cranberries* 0.600 15
Toasted Walnuts 0.600 15
Total 7.320 183
Yield 6x850g + 5x460g

*may be substituted with dried blueberries

FEATURED PRODUCT

inventis

METHOD

Mixing: SPIRAL 4 minutes slow, 5 minutes fast
(Adjust according to mixer type)
Bulk ferment (optional) Max. 30min ambient
Divide 6 x 850g + 9 x 460g
Intermediate proof 10 minutes
Mould Farmhouse tin
Roll dough pieces in flaked oats before placing in tin
Final proof 40 – 60 minutes (according to size of dough piece)
35 – 38°C 80-85% rh
Bake 15 – 35 minutes (according to size of dough pieces)
230°C with steam
For crusty products open dampers after 15 minutes baking
Cooling Ambient
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