Ingredients

Group 2
Ingredient
KG
Weight (%)
Flour
3.000
100
Milk Powder
0.080
2.7
HERCULES BREAD CONCENTRATE
0.120
4
Sugar
0.150
5
BAKELS INSTANT ACTIVE YEAST
0.025
0.83
Water
2.200
73
Total Weight: 5.575
Group 1
Ingredient
KG
Weight (%)
Water
1.000
33
Kibbled Rye or Cereal Mix
1.000
33
Total Weight: 2.000
Group 3
Ingredient
KG
Weight (%)
Peanuts (chopped)
0.150
5
Sultanas
0.500
17
Currants
0.500
17
Cherries (chopped)
0.050
1.7
Total Weight: 1.200

Method

Deposited dough. Soak Group 1 overnight. Place Groups 1 and 2 in machine bowl and develop thoroughly. Add Group 3 and blend through. Dough temperature 30-31¡C. Dough slack consistency. Scale dough directly into tins approximately half full. Prove until tins three quarters full. Lid and bake at 220¡C for 45-50 minutes.

Additional Information

If using Compressed yeast use 80 g in the above recipe.

Ingredients

Group 2
Ingredient
KG
Weight (%)
Flour
3.000
100
Milk Powder
0.080
2.7
HERCULES BREAD CONCENTRATE
0.120
4
Sugar
0.150
5
BAKELS INSTANT ACTIVE YEAST
0.025
0.83
Water
2.200
73
Total Weight: 5.575
Group 1
Ingredient
KG
Weight (%)
Water
1.000
33
Kibbled Rye or Cereal Mix
1.000
33
Total Weight: 2.000
Group 3
Ingredient
KG
Weight (%)
Peanuts (chopped)
0.150
5
Sultanas
0.500
17
Currants
0.500
17
Cherries (chopped)
0.050
1.7
Total Weight: 1.200

Method

Deposited dough. Soak Group 1 overnight. Place Groups 1 and 2 in machine bowl and develop thoroughly. Add Group 3 and blend through. Dough temperature 30-31¡C. Dough slack consistency. Scale dough directly into tins approximately half full. Prove until tins three quarters full. Lid and bake at 220¡C for 45-50 minutes.

Additional Information

If using Compressed yeast use 80 g in the above recipe.