Nut Fruit Bread

Name: Nut Fruit Bread
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 1
Ingredients: 250 g dried apricots; 250 g dried figs; 125 g Raisins; 150 g Hazelnut kernels; 5 TABLESPOONS liquid honey; 2 TABLESPOONS Rum; 1 TEASPOON ground cinnamon; 1/2 TEASPOON Cloves powder; 250 g Flour; 1 package (7 g) Dry baker's yeast; 1/4 TEASPOON Salt; 30 g soft butter or margarine; 1/8 l Milk; 50 g peeled almonds

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 1

250 g dried apricots
250 g dried figs
125 g Raisins
150 g Hazelnut kernels
5 TABLESPOONS liquid honey
2 TABLESPOONS Rum
1 TEASPOON ground cinnamon
1/2 TEASPOON Cloves powder
250 g Flour
1 package (7 g) Dry baker's yeast
1/4 TEASPOON Salt
30 g soft butter or margarine
1/8 l Milk
50 g peeled almonds

Directions

1
Dice the apricots and figs. Mix with raisins, hazelnuts, 3 tablespoons of honey, rum, cinnamon and clove powder and leave to stand. Mix flour, yeast and salt. Add fat, remaining honey and lukewarm milk.
2
Work into a smooth dough with the dough hooks. Cover and leave to rise in a warm place for about 20 minutes. Knead the prepared fruit mass, form into a bread and let it rise again for about 30 minutes.
3
Decorate with almonds. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 90 minutes, cover if necessary. Results in about 18 slices.