Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
FINO MEAL BASE
0.100
10
FINO RYE BASE
0.100
10
Walnuts
0.100
10
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
Brown Sugar
0.100
10
Salt
0.015
1.5
BAKELS LECITEM SUPREME
0.010
1
BAKELS SHORTENING
0.040
4
Water
0.480
48
BAKELS LES FRUITS 50% APPLE
0.200
20
Total Weight: 2.155

Method

How to do it:

1. Mix bread flour, Fino Meal Base, Fino Rye Base, Bakels Instant Yeast, Lecitem Supreme, Les Fruits Apple and walnuts.
2. Dissolve brown sugar and salt in water and mix.
3. Add Bakels Shortening and continue mixing for 2 minutes.
4. Rest dough for 1 hour.
5. Remix dough until fully developed.
6. Rest dough for 10 minutes.
7. Scale into 150 g.
8. Mold dough into loaf shape or as desired.
9. Place two dough pieces into loaf pan and put shortening in between.
10. Proof and bake at 180°C.

Yield

7 x 300-g dough

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
FINO MEAL BASE
0.100
10
FINO RYE BASE
0.100
10
Walnuts
0.100
10
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
Brown Sugar
0.100
10
Salt
0.015
1.5
BAKELS LECITEM SUPREME
0.010
1
BAKELS SHORTENING
0.040
4
Water
0.480
48
BAKELS LES FRUITS 50% APPLE
0.200
20
Total Weight: 2.155

Method

How to do it:

1. Mix bread flour, Fino Meal Base, Fino Rye Base, Bakels Instant Yeast, Lecitem Supreme, Les Fruits Apple and walnuts.
2. Dissolve brown sugar and salt in water and mix.
3. Add Bakels Shortening and continue mixing for 2 minutes.
4. Rest dough for 1 hour.
5. Remix dough until fully developed.
6. Rest dough for 10 minutes.
7. Scale into 150 g.
8. Mold dough into loaf shape or as desired.
9. Place two dough pieces into loaf pan and put shortening in between.
10. Proof and bake at 180°C.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet