Ingredients:
Group A
Bread Flour – 700g
Mauri Multigrain Mix – 100g
Mauri Wholemeal Mix – 200g
Mauripan Instant Dry Yeast – 15g
Mauri Voltex Gold – 5g
Salt 10gSugar – 80g
Cold Water – 630g
Unsalted Butter – 80g
Group B
Raisins – 100g
Walnut – 100g
Dried apricot – 100g
Pumpkin seeds – 100g
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Baking Step:
- Mix group A at medium speed until fully developed (about 10 minutes).
- Add in group B until well mixed.
- Rest dough for 20 minutes and cover it properly to prevent skinning.
- Divide the dough into desired size and rest the dough for 10 minutes, cover the dough.
- Proof at 38°C with 85% humidity for 60 – 90 minutes.
- Bake at 220°C (top heat) and 210°C (bottom heat) for 35 – 38 minutes.
