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
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.
CATEGORY