Nutty Fruit Bread

Ingredients

• 150 g Rapunzel Berg-Feigen (available at Reformhaus®)
• 150 g Reformhaus® apricots
• 100 g Lihn walnut kernels (available at Reformhaus®)
• 100 g Lihn almond kernels (available at Reformhaus®)
• 100 g Reformhaus® cranberries
• 100 g Rapunzel raisins (available at Reformhaus®)
• 250 g Donath spelt flour type 630 (available at Reformhaus®)
• 2 tsp Brecht apple-baking spice (available at Reformhaus®)
• 1 pinch Brecht sea salt (available at Reformhaus®)
• 1 Organic Orange
• 10 g fresh yeast
• 30 g Rapunzel maple syrup (available at Reformhaus®)
• 220 ml Allos unsweetened oat‑almond drink (available at Reformhaus®)
• 1 tbsp Vitaquell coconut oil (available at Reformhaus®)

Instructions

1. 1.

   Cut the Berg-Feigen and apricots into large cubes. Roughly chop 80 g of walnuts and almonds each. Mix with cranberries, raisins, flour, apple-baking spice, and salt in a large bowl. Rinse the orange hot, dry grate it, and zest its peel. Dissolve yeast with maple syrup, orange zest, and oat‑almond drink, then add to the dry ingredients.

2. 2.

   Grease a loaf pan with coconut oil and pour in the dough. Smooth the surface, sprinkle remaining walnuts and almonds on top, cover, and let rest for 30 minutes.

3. 3.

   Bake in a preheated oven at 180 °C (fan 160 °C; gas level 2‑3) for about 60 minutes. Then let the loaf rest in the pan for 10 minutes, remove it, and cool on a wire rack.