Fruit Bread
easy
90 mins
90 mins
Ingredients
- 400 g mixed fried fruit
- 200 g Nut kernel mixture
- 100 g Currants
- 1/8 l Pear juice
- 200 g Flour
- 150 g Spelt flour (type 630)
- 100 g demerara sugar
- 1 pinch Salt
- 7-10 Tbsp pulp of 1/2 vanilla pod
- 1 cube (42 g) fresh yeast
- 1 egg (size M)
- 75 g lactose-free butter
- 7-10 Tbsp Walnut kernels and dried apple rings
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
- 7-10 Tbsp Aluminium foil
Directions
- 1
Cut the fruit into small pieces. Roughly chop the nut mixture. Mix currants, baked fruit and nuts in a large bowl. Drizzle with pear juice. Leave to stand for about 2 hours. Mix flour, spelt flour, 50 g sugar, salt and vanilla pulp.
- 2
Crumble yeast in 150 ml lukewarm water and dissolve while stirring. Add egg and yeast water to the flour mixture and knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 45 minutes. Knead yeast dough and marinated fruit and nut mixture on a floured work surface. Grease a box form (25 cm long). Add the dough. Cover and leave to rise again for approx. 15 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 65-75 minutes. Cover with aluminium foil after about half of the baking time. Leave to cool in the tin for 10 minutes. Melt butter in a pot. Turn out the cake from the tin, brush with butter and sprinkle with 50 g sugar.
- 3
Cover and leave to rise again for approx. 15 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 65-75 minutes. Cover with aluminium foil after about half of the baking time. Leave to cool in the tin for 10 minutes. Melt butter in a pot. Turn out the cake from the tin, brush with butter and sprinkle with 50 g sugar. Let it cool down. Decorate with walnuts and apple rings
- 4
Waiting time approx. 5 hours
Nutrition Facts
190 kcal
27 g
7 g
4 g
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