Fruit Bread

Name: Fruit Bread
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 50 g currants and; 7-10 Tbsp Raisins; 100 g dried apple rings, pineapple pieces, plums, dates and apricots (seedless); 100 g Almond kernels; 75 g Walnut kernels; 5 cl Rum; 100 g Sugar; 2 packages Vanillin sugar; 1 package Gingerbread mix; 1 knife tip Ginger and; 7-10 Tbsp Cinnamon; 7-10 Tbsp grated rind of 1 untreated lemon; 1 kg Sourdough from the baker (order from your baker a few days before); 100 g Flour for kneading and rolling out; 125 g Apricot Jam; 25 g dried apple rings; 50 g dried apricots; 30 g Walnut kernels; 20 g Almonds; 20 g Raisins; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

50 g currants and
7-10 Tbsp Raisins
100 g dried apple rings, pineapple pieces, plums, dates and apricots (seedless)
100 g Almond kernels
75 g Walnut kernels
5 cl Rum
100 g Sugar
2 packages Vanillin sugar
1 package Gingerbread mix
1 knife tip Ginger and
7-10 Tbsp Cinnamon
7-10 Tbsp grated rind of 1 untreated lemon
1 kg Sourdough from the baker (order from your baker a few days before)
100 g Flour for kneading and rolling out
125 g Apricot Jam
25 g dried apple rings
50 g dried apricots
30 g Walnut kernels
20 g Almonds
20 g Raisins
baking paper

Directions

1
Wash currants and raisins, dab dry well. Soak all dried fruit in 500 ml of lukewarm water for about 3 hours. Drain and cut into small pieces. Add currants and raisins.
2
Coarsely chop the walnuts and almonds, add them and mix with rum, sugar, vanillin sugar, gingerbread spice, ginger, cinnamon and grated lemon peel. Knead 500 g sourdough with the prepared fruits.
3
Form a round loaf from it. Knead the remaining sourdough with a little flour and roll out thinly on a lightly floured work surface. Wrap the fruit loaf in it so that the "seam" is at the bottom.
4
Place on a baking tray lined with baking paper. Prick the dough several times with a fork. Cover and leave to rise at room temperature for about 2 hours. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 1 hour.
5
Let it cool down a bit. Warm up the apricot jam, pass through a sieve and spread 3/4 of the amount on the bread. To decorate, press apple rings, apricots, walnut kernels, almonds and raisins into the moist jam.
6
Spread the dried fruit with the rest of the jam. Results in about 35 slices.