Fruit Bread Without Yeast
The Spoonsparrow recipe for fruit bread without yeast is easy to prepare and always well received.
Ingredients
- 500 g raisins
- 500 g dried figs
- 200 g dates
- 200 g dried pears (Hutzen)
- 250 g walnuts
- 150 g pine nuts
- 100 g lemon zest
- 100 g orange zest
- 1 untreated lemon (juice and zest)
- lemon peel
- 250 g bread mix (for rye bread)
- 125 ml cognac or brandy
- 1 tbsp ground cinnamon
- 1 pinch ground cloves
- 100 ml clarified sugar (sugar boiled with water 1:1)
- candied fruit
- candied cherry
- almond kernels
- walnut kernel halves
Instructions
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1.
Pit the dates. Cut all fruits into small cubes. Roughly chop walnuts. Add raisins and pine nuts to a large bowl. Add lemon and orange juice and zest. Mix well with spices and cognac. Cover and let sit in a cool place overnight.
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2.
The next day knead thoroughly with the bread dough. Shape four flat, square, round or oval loaves and place on a baking sheet lined with parchment paper. Brush with clarified sugar. Bake at moderate heat (160°C) in a preheated oven for about 45 minutes, brushing with clarified sugar repeatedly.
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3.
After removing from the oven brush once more with clarified sugar. Immediately decorate beautifully with fruits and nuts.
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4.
Let cool for 24 hours. Store the fruit bread without yeast cold and well wrapped until Christmas.
