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
(Bakers Percentage)
- 70 Bakers 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
Method
- Once the dough is close to fully developed add the fruit/nut/seed.
- Rest the dough for 10 minutes before scaling at 650g per loaf.
- Round up individual dough pieces and rest for 10 min.
- Mould individual loaves and tin up.
- Proove at 85% humidity and 38°C for approximately 45-55min.
- 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 |