Ingredients

- 1 kg Rye Vanoise bread mix

- 15 g salt

- 30 g Vanoise baker's yeast

  - 1 egg

- 100 g milk

- 400 g cold water

- 40 g delicious margarine

- 150 g dried apricot - 100 g raisins

- 150 g shelled walnuts

- 100 g of Vanoise ice cream dough

Implementation

Knead

  - 4 min at 1st gear

  - 8 min at 2nd speed

- 2 min at 1st gear

Pointing

- 20 min at room temperature

Shaping:

  - Weigh 350g dough pieces, let stand 10 min

- Shape and pass into the fermentation chamber

Fermentation

- 40 to 45 min at 28 ° C

Cooking

- 25 min at 230 ° C in a floor oven