ZiarnoVita - Seeded Bread with Nuts
ZiarnoVita - Seeded Bread with Nuts — a Zeelandia recipe. Uses Zeelandia Grain Vita Multigrain Bread Mix 25 kg.
- soaking time
- 1 h
- soaking water temperature
- 40-45 °C
- mixing time
- 10 min
- dough temperature
- 29-31 °C
- initial fermentation time
- 20 min
- final proofing time
- about 60 min
- baking temperature (start)
- 260 °C
- baking temperature (end)
- 210 °C
- steam release after
- 5 min
- baking time
- about 90 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Zeelandia Grain Vita Multigrain Bread Mix 25 kgZiarnoVita 25 kg | 100 kg |
| Yeast | 1 kg |
| Water | 85 kg |
| Cashew nuts | 10 kg |
| Hazelnuts | 10 kg |
| Walnuts | 10 kg |
Method
Soak the ZiarnoVita mix for one hour before mixing begins, in 80 kg of water (water temperature 40-45°C).
Add the nuts and the yeast dissolved in the remaining water (5 kg). Mix for 10 minutes on low speed.
Dough temperature: 29-31°C. Initial dough fermentation: 20 minutes.
Place loose-consistency pieces of dough weighing 3.3 kg into tins and level the surface of the dough.
Final proof: about 60 minutes.
Bake at 260°C falling to 210°C, with steam in the oven chamber; release the steam after 5 minutes. Baking time: about 90 minutes.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.