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Fruit and Nut Bread

Fruit and Nut Bread

This fruit bread with 30% Lupin flour has appealing colour and sensory qualities. The choice of fruit and nuts and combinations thereof is too great to list here and should be made by individual preferences. In this instance fruit (sultanas), nut (walnuts) and seed (pepitas) were used.

Lupin is high in dietary fibre (30%) and protein (close to 40%), low in fat (6%), and contains only minimal starch and therefore a very low Glycemic Index (GI), offering a healthy addition to your bakery product range.

Preparation Time

60-80 minutes

Cooking Time

20 minutes

Ingredients (Baker’s Percentage)

  • 70 Baker’s Flour
  • 30 Lupin Flour
  • 1 Improver*
  • 1 Salt
  • 10 Castor Sugar
  • 3 Dry Gluten
  • 1 Milk Powder
  • 8 Butter
  • 6 Fresh Yeast
  • 56 Water
  • 20 Sultanas
  • 10 Walnuts
  • 10 Pepitas

Ingredients (1kg loaf)

  • 350g Bakers Flour
  • 150g Lupin Flour
  • 5g Improver
  • 5g Salt
  • 50g Castor Sugar
  • 15g Dry Gluten
  • 5g Milk Powder
  • 40g Butter
  • 30g Yeast
  • 280ml Water
  • 100g Sultanas
  • 50g Walnuts
  • 50g Pepitas

Method

  1. Once the dough is close to fully developed, add the fruit/nut/seed.
  2. Rest the dough for 10 minutes before scaling at 650g per loaf.
  3. Round up individual dough pieces and rest for 10 min.
  4. Mould individual loaves and tin up.
  5. Prove at 85% humidity and 38°C for approximately 45-55min.
  6. Place in preheated oven when fully proved.

Notes & tips

  • *Usage rate of improvers vary. Use the improvers at the manufactures recommended addition level.
  • Recommended dough temperature 27-28°C
  • Baking conditions: 200-210°C / 20mins

Nutrition Information

100g

Energy 1270
Protein 18.3
Fat, Total 10.7
Fat, Saturated 2.9
Carbohydrate 36.2
Sugars 12.1
Sodium 190
Dietary Fibre 5.7

Comments

Gulbanu 7:44 pm April 06, 2013

Hi Syd,Lining the tin should do the trick. I made a loaf of Fruit Bread for the Melbourne Gluten Free Show on the weeeknd and had the same trouble. Usually if you let the bread sit in the tin for 5 10 minutes after it comes out of the oven it should slide out of the tin.