Ingredients

Group 1
Ingredient
KG
Weight (%)
LOW GI MULTISEED BREAD MIX
2.600
100
Flour
2.600
100
BAKELS INSTANT ACTIVE YEAST
0.085
3.3
Water (variable)
2.800
108
Total Weight: 8.085
Group 2
Ingredient
KG
Weight (%)
Sultanas
0.650
25
Currants
0.650
25
Cherries chopped (optional)
0.250
9.6
Nuts chopped (optional)
0.350
13.5
Total Weight: 1.900

Method

No time dough. Place group 1ingredients into mixer and mix on slow speed for 2 minutes. Then mix on high speed until fully developed. Add Group 2 and gently mix though (avoid fruit breaking up). Give the dough a bench time of 5 minutes. Scale round and allow for a further 5 minute rest. Scale and Mould as desired. Proof then Bake at 210¡C.

Additional Information

Using bakers percentages - Percentages on white flour weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
LOW GI MULTISEED BREAD MIX
2.600
100
Flour
2.600
100
BAKELS INSTANT ACTIVE YEAST
0.085
3.3
Water (variable)
2.800
108
Total Weight: 8.085
Group 2
Ingredient
KG
Weight (%)
Sultanas
0.650
25
Currants
0.650
25
Cherries chopped (optional)
0.250
9.6
Nuts chopped (optional)
0.350
13.5
Total Weight: 1.900

Method

No time dough. Place group 1ingredients into mixer and mix on slow speed for 2 minutes. Then mix on high speed until fully developed. Add Group 2 and gently mix though (avoid fruit breaking up). Give the dough a bench time of 5 minutes. Scale round and allow for a further 5 minute rest. Scale and Mould as desired. Proof then Bake at 210¡C.

Additional Information

Using bakers percentages - Percentages on white flour weight