Preparation
Ingredients
- Cerealnero 1000g
- Vegetable oil 100g
- Raisins 200g
- Dried blueberries 200g
- Brewer’s yeast 40g
Preparation
Knead all the ingredients except the fruit for 5 minutes at low speed and another 5 minutes at high speed. Add the raisins and cranberries and knead briefly. Let the dough rest (bulk ferment) at room temperature for 20 minutes, covering with a plastic sheet. Divide the dough, shape into 400 g loaves, and roll them. Proof in a proofer at 30°C and 75% humidity for 60–90 minutes. Bake in a static oven at 180–200°C or in a ventilated oven at 165–185°C for 40–45 minutes.
