Fruit bread

2 h 30 min
Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
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
See Recipe
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.