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FRUIT LOAF WITH GRANOFERM
Source: https://www.meranermuehle.it/rcp_recipe/fruit-loaf-with-granoferm
Total time
2 Hours
10 Minutes
Baking/cooking time
40 Minutes
Rest time
![](https://www.meranermuehle.it/bundles/fourtwosixthememodifications/asset/icons/restTimeIcon.png?16956205563413)
20 min. Minutes
Difficulty
challenging
Ingredients
for 5 pcs.
MAIN DOUGH | ||
1000 | g | Granoferm - wheat flour with fermented bran |
1000 | g | water |
40 | g | FINUM - ACTIVE LIEVITO MADRE |
20 | g | salt |
12 | g | cumin |
5 | g | fennel |
2 | g | aniseed |
10 | g | fenugreek |
125 | g | almond (peeled) |
125 | g | apricots (dried) |
150 | g | cramberries |
25 | g | honey |
DECORATION | ||
q.s. | spelt flakes |
Preparation
MIXING TIME 4 min. first speed (70% of water) + 11 min. second speed; the residual water
added gradually. The dough is smooth and elastic. Add the fruit and the
honey
DOUGH TEMP 26-28°C
SHAPING Divide into pieces of 450 g. Dip and cover with spelt flakes and form into box
shape for baking.
PROOFING approx. 40-50 min. at 30°C with 80% humidity or until the volume has
doubled.
BAKING 240-230°C with vapour for approx. 10 min. then 225-220°C for a further 30
min: valve open for final 10
*Recipe to be adapted for technique and machinery used.
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