Group 1
Ingredient
KG
%
LOW GI MULTISEED BREAD MIX
2.600
100.00
Flour
2.600
100.00
BAKELS INSTANT ACTIVE YEAST
0.085
3.30
Water (variable)
2.800
108.00
Total Weight: 8.085
Group 2
Ingredient
KG
%
Sultanas
0.650
25.00
Currants
0.650
25.00
Cherries chopped (optional)
0.250
9.60
Nuts chopped (optional)
0.350
13.50
Total Weight: 1.900
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.
Using bakers percentages - Percentages on white flour weight. If more volume or a lighter texture is desired add 50 g LECITEM UNIVERSAL (1949). If using Compressed Yeast use 275g in above recipe.
