Fruit Bread

Ingredients Kg Grams %
Flour (bakers) 32 000 100
Exakt Zest 6 400 20
Yeast 1 600 5
Water +/- 17 920 56
Sultanas 9 600 30
Currants 8 000 25
Peel 1 600 5
*Flavour as per preferred requirements

Method:

• Mix flour, Exakt Zest, Yeast and water on slow speed for 2 minutes, then 6 minutes on fast speed using spiral mixer.
• Gently add the fruit (if fruit is soaked one day prior it improves the flavour and softness of the bread) and flavour (if required).
• Dough temperature: 27-28°C
• Scale into heads (450 grm units).
• Mould round.
• Intermediate proof: 5 minutes +/-
• Final mould.
• Final proof: 45 - 50 minutes.
• Proof temperature: 30°C, relative humidity: 80°C.
• Bake temperature: 220°C
• Bake time: 20 minutes.