Bara Brith

Ingredients Kg Grams %
Flour (bakers) 32 000 100
Exakt Zest 6 400 20
Yeast 2 560 8
Water +/- 17 920 56
Sultanas 16 800 52.5
Currants 20 000 62.5
Mixed Peel 1 600 5

Method:

  • Mix flour, Exakt Zest, Yeast and water on slow speed for 2 minutes, then 6 minutes on fast speed using spiral mixer. Mix to a well developed dough
  • Gently add fruit (if fruit is soaked one day prior it improves the flavour and softness of the bread)
  • Dough temperature: 27°C
  • Scale at 450 grms
  • Mould round
  • Intermediate proof: 10 minutes +/-
  • Final mould
  • Final proof 45 - 50 minutes
  • Proof temperature: 30°C, relative humidity: 80%
  • Bake temperature: 220°C
  • Bake time: 20 minutes