Christmas Fruit Bread

Name: Christmas Fruit Bread
Prep time: 3 h 30 min
Cook time: 1 h
Total time: 3 h 10 min
Yield: 1
Cuisine: German
Ingredients: 100 g dried pears; 70 g dried, pitted plums; 50 g dried apples; 50 g apricots; 40 g raisins; 60 ml strong red wine; 150 g dried figs; 100 g almond kernels; 50 g hazelnuts; 30 g lemon zest; 30 g orange zest; 300 g wheat flour; 200 g rye flour; 1 cube fresh yeast (42 g); 250 ml lukewarm milk; 1 tsp ground cinnamon; 0.25 tsp ground anise; 0.25 tsp ground allspice; 0.25 tsp ground fennel; 2 tbsp honey; 1 pinch salt; 1 untreated orange (juice and zest); flour (for working); butter (for greasing and brushing)

Prep: 3h 30min

| Servings: 1 | Cook: 1h

A festive fruit bread recipe with fresh ingredients from the bread category. Try this and other recipes from Spoonsparrow!

Ingredients

100 g dried pears
70 g dried, pitted plums
50 g dried apples
50 g apricots
40 g raisins
60 ml strong red wine
150 g dried figs
100 g almond kernels
50 g hazelnuts
30 g lemon zest
30 g orange zest
300 g wheat flour
200 g rye flour
1 cube fresh yeast (42 g)
250 ml lukewarm milk
1 tsp ground cinnamon
0.25 tsp ground anise
0.25 tsp ground allspice
0.25 tsp ground fennel
2 tbsp honey
1 pinch salt
1 untreated orange (juice and zest)
flour (for working)
butter (for greasing and brushing)

Instructions

1.
Cut the dried fruits (except figs) into small cubes, place them in a bowl, add red wine and 200 ml warm water, cover and let soak for about 3 hours. Wash the figs hot, dry well, pit them, and finely dice.
2.
Boil almonds with water, cool quickly, remove brown skins from the kernels. Pat almonds dry on a kitchen towel. Cut 30 g of almonds lengthwise in half and set aside.
3.
Coarsely chop remaining almonds with hazelnuts. Finely dice lemon zest and orange zest.
4.
Mix wheat and rye flour in a bowl, create a well in the center, and crumble yeast into it. Dissolve yeast with a pinch of sugar in some lukewarm milk. Cover and let rest 15 minutes at a warm spot. Drain soaked fruits on a sieve.
5.
Add honey, salt, orange juice and zest to the pre‑mix, knead into a smooth elastic dough. Add more water or flour if needed. Fold in soaked fruits, figs, hazelnuts, almonds, lemon and orange zest, kneading carefully. Dust with flour and let rise covered until doubled in volume.
6.
Knead dough on lightly floured surface and shape into one loaf.
7.
Preheat oven to 200°C (400°F) with upper and lower heat.
8.
Grease a baking sheet with butter, place the loaf on it, and let rise again for about 15 minutes. Bake in preheated oven for roughly 1 hour, brushing with butter several times. Arrange almonds on top during the last 5 minutes.
9.
After baking spread warm jelly on the bread and cool on a wire rack.