using IREKS DONKER BREAD MIX, PANIFARIN and California Raisins


Wheat flour 3.0 kg
PANIFARIN 0.050 kg
Fat (Margarine) 0.25 kg
Sugar 0.25 kg
Yeast 0.25 kg
Water, approx. 2.6 kg
Mixed nuts 1.0 kg
California Raisins 0.8 kg
Cherries 0.6 kg
Mixed peel 0.6 kg
Total weight 11.4 kg

Mixing time: 3 + 5 minutes until smooth
Dough temperature: 27° C – 28° C
Bulk fermentation time: 10 minutes
Scaling weight: 0.45kg
Intermediate proof: None
Processing: Loaf
Final proof: Approx. 45 minutes
Baking temperature: 210° C, dropping to 200° C
Baking time: Approx. 25 minutes


Preparation Method:

Mix into a smooth soft dough, add the fruit and nuts at the end of the mixing time so as not to crush any ingredient. After the bulk fermentation time, scale the dough, mould long-shaped, sprinkle with nibbed sugar and place in a normal small bread tin. Allow to prove and bake as required. When baked, wash with a sugar glaze solution. For seasonal breads, add mixed spices to this mixture, alternatively dust with icing sugar.