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DEPOSITED FRUIT BREAD

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Bread and Yeast Compounds - Bread Premixes and Concentrates

Recipe No: R131b

USING COUNTRY OVEN KIBBLED RYE MIX

Group	Ingredient	KG
1	COUNTRY OVEN KIBBLED RYE MIX	1.600

	Water	1.400

2	Flour	2.400

	BAKELS INSTANT ACTIVE YEAST	0.015

3	Sultanas	0.500

	Currants	0.500
	Cherries (chopped)	0.200
	Nuts (chopped, roasted)	0.300

	Total Weight	6.915

Method:

1. Deposited dough.
2. Soak Group 1 for 3 hours.
3. Add Group 2 and develop thoroughly.
4. Add Group 3 and blend through.
5. Dough temperature 30°C (86°F).
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 (430°F) for 45-50 minutes.

Notes:

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.

If using Compressed Yeast, use 40g (1 1/2oz) in above recipe.