Allgäu Fruit Bread
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 7 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 0.5 ½ cup coffee, strong, lukewarm
- 25 g yeast, fresh
- 500 g wheat flour, type 450
- 500 g spelled flour (whole rain)
- 500 g dried fruits, e.. plums, apricots, apples and pears
- 100 g fi (s), dried
- 5 cl schnapps (fruit schnapps)
- 4 tablespoon cocoa powder
- 2 egg (s)
- 1 pack gingerbread spice
- 500 g nuts, e.. hazelnuts, walnuts and almonds
- 0.5 liter ½ buttermilk
- 200 g honey
Print Recipe
Pin Recipe Instructions
- Cut the dried fruits into pieces approx. 2 cm in size, pour the fruit schnapps over them and leave to stand overnight.
- Pour the coffee beans into the mixing bowl of the food processor and mix with a little flour and the yeast to form a pre-dough. Then beat in the eggs, add the buttermilk, cocoa, honey and spices. Knead in the flour, tablespoon at a time, until the dough separates from the bowl. Take the dough out of the bowl and knead in the fruits and nuts by hand. Knead in enough flour until the dough can be shaped into small loaves of bread.
- Tear off 300 g pieces of the dough and knead until smooth and place on a baking sheet lined with baking paper. Cover the loaves with a towel and let rise in a warm place.
- Bake the loaves at 150 ° C for about 20 minutes. Put a small bowl of water in the oven.
- Wrap the bread in aluminum or cling film while still warm and let it rest for a few days.
- If you cut the fruit too small, you can no longer distinguish between the different fruits when eating and the result is a boring uniform taste.
- The bread stays in a cool place for several weeks and is eaten with butter, jam and, if you are very daring, with cheese.
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