Swiss fruit bread

Name: Swiss fruit bread
Cook time: 2 h
Total time: 2 h
Yield: 25
Ingredients: 200 g dried pears and plums; 300 g dried figs; 100 g Candied orange peel; 175 g Sugar; 1 TEASPOON Cinnamon; 1 pinch ground cloves; 200 g Almonds (without skin); 3 TABLESPOONS brown rum; 2 TABLESPOONS Orange juice; 200 g Flour; 150 g dark rye flour (type 1150); 1 pinch Salt; 1 package Vanillin sugar; 1 cube (42 g) fresh yeast; 1 egg (size M); 50 g Icing sugar; 7-10 Tbsp candied orange slices, candied figs and skinless almonds; 7-10 Tbsp Flour; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 25

200 g dried pears and plums
300 g dried figs
100 g Candied orange peel
175 g Sugar
1 TEASPOON Cinnamon
1 pinch ground cloves
200 g Almonds (without skin)
3 TABLESPOONS brown rum
2 TABLESPOONS Orange juice
200 g Flour
150 g dark rye flour (type 1150)
1 pinch Salt
1 package Vanillin sugar
1 cube (42 g) fresh yeast
1 egg (size M)
50 g Icing sugar
7-10 Tbsp candied orange slices, candied figs and skinless almonds
7-10 Tbsp Flour
baking paper

Directions

1
Coarsely chop pears, plums and figs. Finely chop the candied orange peel. Mix dried fruit, candied orange, 125 g sugar, cinnamon, cloves and almonds in a large bowl. Drizzle with rum and orange juice. Leave to stand for about 1 hour.
2
In the meantime mix flour, rye flour, 50 g sugar, salt and vanillin sugar. Crumble yeast in 150 ml lukewarm water and dissolve in it while stirring. Add egg and yeast water to the flour mixture and knead to a smooth dough using 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-almond mixture on a floured work surface. Shape into a loaf (approx. 30 cm long) and place on a baking tray lined with baking paper. Cover and leave to rise again in a warm place for approx. 30 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. Cover after half the baking time.
3
Shape into a loaf (approx. 30 cm long) and place on a baking tray lined with baking paper. Cover and leave to rise again in a warm place for approx. 30 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. Cover after half the baking time. Take out of the oven, place on a rack and let it cool down. Dust with icing sugar and serve decorated with candied orange slices, candied figs and almonds
4
waiting time approx. 4 hours