Rofco B5 - Bread Recipes - Page 17; Nut Bread; Little Cheese Breads

17
 Nut bread
- 0,75 kg flour
- 0,25 kg flakes or whole-wheat flour
- ½ l. water
- 40 gr yeast
- 15 gr salt
- 40 gr fatty substance
- 15 gr sugar
- walnuts 150 gr (note : the nuts should always be coarsely crushed!)
- hazelnuts 150 gr (coarsely crushed)
Method :
1) Knead the dough as with all bread doughs. Beware : you can only add the raisins
if the dough is fully kneaded.
2) Shortly knead in the raisins.
3) Finishing off the dough :
- See general method page 2
- Weigh out the breads on 550 gr.
4) Bake in the oven on 230°, approximately 30 min.
5) Open the steam vent(s) the last 5 min.
 Little cheese breads
- 1 kg flour
- 0,5 l. dough fluid (half milk, half water)
- 50 gr yeast
- 1 egg
- 10 gr sugar
- 100 gr fatty substance
- 7 gr salt
- 150 gr ground gruyère cheese
- 200 gr ground gruyère cheese (to sprinkle on it)
Method :
1) Knead the dough (note : at the end of the kneading time, shortly knead in the
ground cheese).
2) Finishing off the dough : - pre-rising of 15 min.
- push and fold the dough
3) Making the little cheese breads :
- weigh out the dough parts of 420 gr and round them
- 2
nd
pre-rising of 15 min.
- Divide the dough parts in 8 equal parts
- round the dough parts and lay, with the fold downwards, on a baking tray
with baking sheet
4) Let the little cheese breads rise.
5) After half-rising, smear in the upper side with a beaten egg and then sprinkle
ground cheese.
6) Third rising and bake in the oven set on 210°, approximately 12 min.
7) Open the steam vent(s) the last 2 min.