Fruit bread
2 h 30 min
Suitable for vegetarians
Type of dish:
Bread and pastries
Temperature:
Room temperature
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Strong flour
0.714 kg
Sterilised milk
0.214 l
Sourdough
0.071 kg
Table salt
14.286 g
Flour enhancer
7.143 g
Yeast
35.714 g
Fruit cubes
0.286 kg
Sugar
0.05 kg
Eggs
1.429 ud
Goxo flour (W 170 - 200)
0.071 kg
Water
0.043 l
Elaboration
Kneading time: 15´
Temperature of the dough: 26 ºC
1st fermentation (the dough is not divided yet): 10´
2nd fermentation (the dough divided): 15´
3rd fermentation (the piece is finished): +/-1h
Cooking time: 20´
Temperature of the oven: 190 ºC
RECIPE
- Knead all the ingredients, except for the fruit, until the texture is smooth and elastic.
- Add the washed and drained fruit. Take the dough out as soon as it is mixed with the fruit.
- Leave to stand.
- Make balls of about 300 g.
- Leave to stand.
- Make loaves (without points) or place the dough into the moulds.
- Ferment in a chamber to 30 ºC and with 70 % of humidity.
- Once fermented, wash them with beaten egg and sprinkle over sugar.
- Cut the dough into spikes and bake.
- Bake with no steam.
Nutritional information (1 portion)
Energy
919.16
kcal
Carbohydrates
171.45
g
Proteins
24.65
g
Lipids
13.18
g
Fiber
7.94
g
Saturates
1.69
g
Monounsaturated fatty acids
1.3
g
Polyunsaturated fatty acids
1.21
g
Cholesterol
71.62
mg
Calcium
106.74
mg
Iron
2.67
mg
Zinc
1.83
mg
Vitamin A
47.48
ug
Vitamin C
0.77
g
Folic acid
157.75
ug
Salt (Sodium)
1192.29
mg
Sugars
12.52
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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