Recipe: Puravita Sprouted Grains Fruit Bread

Are you curious as to how you can bake fantastic bread full of delicious sprouted grains? Discover our recipe for bread with dried fruits, made with Puravita Sprouted Grains! We included some tips from our pro-Puravita baker Wouter!

1. Make an autolyze from mix Puravita Sprouted Grains, the flour and 55% of the water for 3’ on first speed. Then let it rest for 30’ at room temperature.
2. Add yeast, sugar, and Mimetic the recipe. Mix for 6’ in first speed and 5’ in second speed. Add the dried fruit during the last stage of mixing. Add the remaining 5% of the water in the last 3 minutes of mixing.
Tip: Soak your raisins overnight in water before you add them to your dough. This step will prevent the raisins to absorb all the water out of your crumb after baking and avoid the crumb from drying out too fast.
3. Dough temperature has to be at 25°C. This is very important.
4. After mixing, let the dough bulk proof for 30 minutes at room temperature.
5. Scaling: scale pieces of 400g and round up.
6. Intermediate proof: let the dough proof for another 30 minutes at room temperature.
7. Make-up: Make the dough pieces in a round or long shape and place them upside down in wooden molds.
8. Final fermentation: proof the breads for 60 minutes at 28°C, with 80%RH.
9. Decoration: Turn the dough on the oven loader and dust rye flour. Decorate by scoring them with a scissor and sprinkle on top sliced hazelnuts.
10. Oven temperature: 210°C with steam.
11. Baking time: 23 minutes.

The last secret we can share with you is to wait for the bread to cool down before you start eating it 😉 And even if you can’t wait: Enjoy!