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Avena Vital - Fruit Bread
Prep Time : 00h 12
Cooking Time : 00h 30
6 Loaves
Preparation Time: 9 – 12 minutes
Proofing and Resting Time: 80 – 100 minutes
Baking Time: 30 minutes
Outcome: 2 loaves
Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes
Ingredients
- 250 g Avena Vital
- 250 g German wheat flour, Type 550
- 20 g Butter
- 20 g Sugar
- 22 g Instant yeast
- 350 ml Water, approx.
- 165 g Dried mixed fruit, marinated
Method
- Mix all Ingredients, except dried mixed fruit, for 3 minutes slow and approx. 6 minutes fast. Add the dried mixed fruit for the last 2 minutes. We recommend using cold water to keep the dough temperature at max. 27°C
- Once all Ingredients are mixed, cover the bowl and start the bulk fermentation time for 20 minutes
- Scale the dough into 530 - 540 g pieces, cover and start the intermediate proof for 15 - 20 minutes
- Mould the dough in your preferred shape, we recommend long and oval, and place onto a greased baking tray
- Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle
- Spray the dough tops of the dough pieces with water and dip into Avena Vital or Oats
- Allow the dough to final proof for 45 - 60 minutes, we recommend covering the baking tray with a plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it’s ready to bake
- The oven should have a temperature of 190°C when you put the bread in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to receive a steaming effect for a nice crust
- After approximately 5 minutes of baking, decrease the temperature to 160°C and bake for a final 30 minutes