Rustic Christmas Bread
Ingredients
Part Acabamento
Part Preparo
Process
01. Place the white raisins in a bowl with the rum for at least 1 hour.
02. Drain the rum and mix with the cold water.
03. Add the cherries, walnuts, and apricots to the bowl with the white raisins. Set aside.
04. Place the Zeelandia Rustique Madre in the mixing bowl and add part of the cold water with rum (1.2 L) and mix on low speed (Speed 1) for approximately 5 minutes.
05. Gradually add the fresh yeast and the remaining cold water (150 ml) and beat on high speed (Speed 2) for approximately 5 minutes or until reaching the veil point.
06. Add the reserved fruits and mix on low speed (Speed 1) for approximately 1 minute.
07. Place the dough in a previously greased plastic container.
08. Cover with plastic. Let it rest for 30 minutes.
09. Divide into 300 g portions.
10. Pre-shape the dough into an elongated loaf shape, without pressing.
11. Cover with plastic. Let it rest for another 30 minutes on a flour-dusted table.
12. Shape into a loaf, making only two folds in the dough without pressing (to avoid removing fermentation gases).
13. Shape the dough into a short loaf.
14. Place the bread on a previously greased perforated baking tray.
15. Ferment in a fermentation cabinet at room temperature for approximately 90 minutes or until ready.
16. Make a cut lengthwise on the side of the bread.
17. Bake at 220°C in a steam oven for approximately 25 minutes.
FINISHING
01. Brush honey on the cuts of the still-warm breads.
02. Using a sieve, apply Zeelandia Icing Sugar on the highest surface of the breads.
Tips
* Turbo Oven: preheat the oven to 230°C and place the bread inside. Add steam and turn off the oven for 10 minutes. Turn the oven back on and reduce the temperature to 170°C for approximately 20 minutes.
- For more flavor, let the raisins soak in the rum for 24 hours.
- It is important to hydrate the raisins in advance so that they absorb the flavor of the rum.
- Rum can be substituted with brandy or cherry liqueur.
Yield
13 Units of 276 g
Equipment
Mixing Bowl , Steam Oven , Sieve , Fermentation Cabinet , Scale , Perforated Baking Tray , Knife , Brush , Container , Plastic Box , Baker's Blade
Suggested shelf life
24
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 143 | % VD (*) |
| Carboidratos (g) | 26 | % VD (*) |
| Açúcares totais (g) | 1.0 | % VD (*) |
| Aç adicionados (g) | 0.4 | % VD (*) |
| Proteínas (g) | 3.5 | % VD (*) |
| Gorduras totais (g) | 1.7 | % VD (*) |
| Gorduras saturadas (g) | 0.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 234 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Rustic Christmas Bread
Ingredients
Part Preparo
How to make it
PREPARATION
01. Place the white raisins in a bowl with the rum for at least 1 hour.
02. Drain the rum and mix with the cold water.
03. Add the cherries, walnuts, and apricots to the bowl with the white raisins. Set aside.
04. Place the Zeelandia Rustique Madre in the mixing bowl and add part of the cold water with rum (1.2 L) and mix on low speed (Speed 1) for approximately 5 minutes.
05. Gradually add the fresh yeast and the remaining cold water (150 ml) and beat on high speed (Speed 2) for approximately 5 minutes or until reaching the veil point.
06. Add the reserved fruits and mix on low speed (Speed 1) for approximately 1 minute.
07. Place the dough in a previously greased plastic container.
08. Cover with plastic. Let it rest for 30 minutes.
09. Divide into 300 g portions.
10. Pre-shape the dough into an elongated loaf shape, without pressing.
11. Cover with plastic. Let it rest for another 30 minutes on a flour-dusted table.
12. Shape into a loaf, making only two folds in the dough without pressing (to avoid removing fermentation gases).
13. Shape the dough into a short loaf.
14. Place the bread on a previously greased perforated baking tray.
15. Ferment in a fermentation cabinet at room temperature for approximately 90 minutes or until ready.
16. Make a cut lengthwise on the side of the bread.
17. Bake at 220°C in a steam oven for approximately 25 minutes.
FINISHING
01. Brush honey on the cuts of the still-warm breads.
02. Using a sieve, apply Zeelandia Icing Sugar on the highest surface of the breads.
Tips
* Turbo Oven: preheat the oven to 230°C and place the bread inside. Add steam and turn off the oven for 10 minutes. Turn the oven back on and reduce the temperature to 170°C for approximately 20 minutes.
- For more flavor, let the raisins soak in the rum for 24 hours.
- It is important to hydrate the raisins in advance so that they absorb the flavor of the rum.
- Rum can be substituted with brandy or cherry liqueur.
Yield
13 Units of 276 g
Equipment
Mixing Bowl , Steam Oven , Sieve , Fermentation Cabinet , Scale , Perforated Baking Tray , Knife , Brush , Container , Plastic Box , Baker's Blade
Suggested shelf life
24 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 143 | % VD (*) |
| Carboidratos (g) | 26 | % VD (*) |
| Açúcares totais (g) | 1.0 | % VD (*) |
| Aç adicionados (g) | 0.4 | % VD (*) |
| Proteínas (g) | 3.5 | % VD (*) |
| Gorduras totais (g) | 1.7 | % VD (*) |
| Gorduras saturadas (g) | 0.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 234 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.