Fruit Bread
The fruit bread from Spoonsparrow impresses with its nutty and spicy flavor!
Ingredients
- 250 g dried apples
- 200 g raisins
- 100 g whole peeled hazelnuts
- 1 untreated orange (zest and juice)
- 50 g liquid honey
- 250 ml apple juice
- 30 g fresh yeast
- 100 ml lukewarm milk
- 300 g spelt whole‑grain flour
- 1 egg
- 50 g soft butter
- 2 tsp gingerbread spice
- 1 tsp cinnamon
- milk (for brushing)
Instructions
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1.
Cut dried apples into small cubes, place in a bowl and mix in raisins and nuts. Wash the orange hot, grate its zest finely, squeeze out the juice and add to the nuts. Drizzle with honey, pour apple juice over it, cover and leave overnight.
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2.
On the next day crumble the yeast and dissolve it in lukewarm milk in a bowl. Sprinkle a little spelt whole‑grain flour and let rise covered in a warm place for 15 minutes.
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3.
Add egg and remaining flour to the yeast mixture and knead into dough. Work in butter, gingerbread spice, and cinnamon. Let the dough rise in a warm spot for 1 hour until it has doubled in volume.
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4.
Preheat oven to 180 °C (conventional) or 160 °C fan‑forced; gas: level 2–3. If needed, grease a loaf tin.
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5.
Knead the dough again on lightly floured surface, folding in the drained fruit mixture. Shape into a loaf, place in the tin and cover for another 15 minutes to rise.
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6.
Brush the top with milk. Bake the fruit bread in the preheated oven for about 1 hour. Test with a skewer. Remove from oven, cool on a rack, and only slice once completely cooled.
