Group 1
Ingredient
KG
%
COUNTRY OVEN KIBBLED RYE MIX
1.600
67.00
Water
1.400
58.00
Total Weight: 3.000
Group 2
Ingredient
KG
%
Flour
2.400
100.00
BAKELS INSTANT ACTIVE YEAST
0.040
1.70
Water
1.200
50.00
Total Weight: 3.640
Group 4
Ingredient
KG
%
Sultanas
0.500
21.00
Currants
0.500
21.00
Cherries (chopped)
0.200
8.50
Total Weight: 1.200
Group 3
Ingredient
KG
%
Cinnamon
0.025
1.00
Mixed Spice
0.058
2.40
Total Weight: 0.083

Deposited dough. Soak Group 1 for 3 hours. Add Group 2 and develop thoroughly (preferably in planetary mixer (Hobart)). Add Group 3 during last minute of mixing. Add Group 4 and blend through. Dough temperature 30¡C. Dough slack consistency. Scale dough into tins approximately half full. Prove until tins three quarters full. Lid and bake at 220¡C for 45-50 minutes.

If desired instead of powdered spices use 200 g. (8.4%) APITO BUNSPICE PASTE. If using Compressed Yeast use 125 g in above recipe. Using bakers percentages - Percentages on white flour weight.