Recipes

Kangaroo Fruit & Nut Bread

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
1000 g Single Origin Kangaroo Flour 7-1/2 cups
15 g Salt 2.4 tsp
30 g Laucke Wallaby Yeast 10 tsp
10 g Laucke Wallaby Improver 2 tsp
60 g Shortening 1/4 cup
100 g Sugar 0.4 cup
600 g Water (Variable) 2.4 cups
350 g Dried Fruit* 2 cups
100 g Mixed Nuts* 3/4 cup

Method

  1. Preheat oven to 180°C.

  2. Mix the all the ingredients except for the Dried Fruit and Nuts to a smooth, well developed dough.

  3. Add the Fruit and Nuts in the last 1 – 2 minutes of mixing.

  4. A finished dough temperature between 28°C - 30°C is recommended. Water temperature of 16°C should be close.

  5. Allow 15 minutes rest time, then divide into 4 x 550 g dough pieces.

  6. Place into a greased bread tin, and proof for 60 minutes, or until doubled in size.

  7. Bake at 180°C for approximately 35 – 40 minutes.

  8. Brush the top with sugar syrup, cool and enjoy.

Helpful Hints

  • Dried fruit can consist of Sultanas, Raisins, Currants, etc. and should be washed (preferably the day before use), and thoroughly drained of excess water prior to addition to the dough.
  • *The Fruit and Nuts should be added in the last 1 – 2 minutes of mixing, if you want to keep them intact.

  • Sweet Bread
  • Bake for 35 - 40 minutes
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