Fruit and Nut Bread using IREKS DONKER BREAD MIX and PANIFARIN
Fruit and Nut Bread using IREKS DONKER BREAD MIX and PANIFARIN — an IREKS recipe, makes 11.400 kg dough in total. Uses Ireks Donker Bread Mix 25 kg.
- mixing time
- 3 + 5 min
- dough temperature
- 27–28 °C
- bulk fermentation time
- 10 min
- scaling weight
- 0.450 kg
- final proofing time
- 45 min
- baking temperature
- 210, dropping to 200 °C
- baking time
- approx. 25 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Wheat flour | 3.000 kg |
| Ireks Donker Bread Mix 25 kg | 2.000 kg |
| Panifarin | 0.050 kg |
| Butter/Margarine | 0.250 kg |
| Sugar | 0.250 kg |
| Yeast | 0.250 kg |
| Water, approx. | 2.600 kg |
| Mixed nuts | 1.000 kg |
| Raisins | 0.800 kg |
| Cherries | 0.600 kg |
| Mixed peel | 0.600 kg |
Method
Mix into a smooth soft dough and add the fruit and nuts at the end of the mixing time so as not to crush any ingredient.
After the bulk fermentation time, scale the dough, mould long, sprinkle with nibbed sugar and place in a normal small bread tin.
Allow to prove and bake as required.
Wash with a sugar glaze solution after baking. For seasonal breads, add mixed spices to this mixture. Alternatively, dust with icing sugar.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.