Fruit-Hazelnut Bread

Ingredients

• 120 g dried pears
• 120 g dried plums
• 120 g dried figs
• 120 g raisins
• 120 g currants
• 50 g almonds
• 50 g hazelnuts
• 140 g spelt whole‑grain flour
• 0.5 tsp anise powder
• 0.5 cube yeast (≈21 g)
• 3 tbsp honey
• 0.5 tsp cinnamon powder
• 120 g apricot jam

Instructions

1. 1.

   First, finely dice the pears and soak them overnight in plenty of water. The next day boil them in the soaking liquid.

2. 2.

   Then dice the plums, figs, raisins, and currants, place them in a bowl, and pour the pear soaking liquid over them. Let the dried fruits rehydrate until they are well soaked.

3. 3.

   Meanwhile, roughly chop the almonds and hazelnuts. Drain the fruit mixture.

4. 4.

   Mix flour with anise, create a well in the center, and crumble the yeast into it. Stir in 3–4 tbsp lukewarm water, dust a little flour on top, cover, and let rise in a warm place for about 15 minutes.

5. 5.

   Afterward drizzle honey over the flour, sprinkle cinnamon, and knead with 4 tbsp lukewarm water until smooth. Cover and allow to rise for another 45 minutes.

6. 6.

   Now add the fruit mixture, nuts, almonds, lemon zest, and orange zest, and knead well. Let it rise covered again for 30 minutes.

7. 7.

   Shape the finished dough into a loaf, place it on parchment‑lined baking tray, and bake in a preheated oven at 200 °C (180 °C fan) for about an hour. Optionally put a heat‑proof bowl of water beside it to make the crust crisper.

8. 8.

   Remove the bread from the oven, spread apricot jam over it, and let it cool completely before slicing.