Whole Grain Fruit Bread
Whole grain fruit bread is a recipe with fresh ingredients from the fruit bread category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g mixed dried fruit (e.g., raisins, plums, figs, dates)
- 200 ml apple juice
- 250 g rye whole‑grain flour
- 250 g wheat whole‑grain flour
- 0.5 cube fresh yeast (21 g)
- 1 tsp sugar
- 0.5 packet liquid sourdough starter (75 g from the health food store)
- 1 tbsp gingerbread spice
- 1 tsp salt
- 60 g peeled almond kernels
- 50 g chopped walnuts
- flour for dusting
- 120 g apricot jam
Instructions
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1.
Cut the fruit into small pieces and soak them in 200 ml lukewarm apple juice.
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2.
Mix the flours in a large bowl, create a well in the center, add the crumbled yeast and sprinkle with sugar. Pour about 50 ml of water over it. Stir with a bit of flour from the rim to form a thick pre‑starter. Cover and let rise in a warm place for about 15 minutes until bubbles appear.
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3.
Add the pre‑starter to the remaining flour along with about 175 ml water, sourdough starter, well‑drained fruit, nuts, spices, and salt. Knead everything in the bowl. Then transfer the dough onto a floured surface and knead by hand for 5–10 minutes until smooth and elastic. Return the dough to the bowl, cover, and let rise for about 1 hour 30 minutes until doubled in volume. Give it another good kneading on a floured surface.
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4.
Shape the dough into a loaf, dust with flour, and let it proof again for about 30 minutes. Brush the top with water and pierce several times with a fork. Preheat the oven to 200 °C (Oven + fan). Place the loaf on an oiled baking tray, lightly dust the surface with flour, and bake in the preheated oven for about 1 hour, placing a bowl of boiling water inside to keep the air moist. Remove the finished bread from the oven, spread warm apricot jam over it, and let cool.
