Fruit Loaf
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 3 hrs 4 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the sourdough:
- 250 ml water, lukewarm
- 200 g rye flour
For the main dough:
- 500 g Kletzen (dried pears)
- 500 g nuts, mixed
- 250 g prunes (prunes)
- 250 g fi (s)
- 250 g raisins
- 250 g date (s)
- Rum (cherry rum)
- 600 g rye flour
- 400 g wheat flour
- Sourdough, the whole set amount
- 2 points dry yeast
- salt
- cinnamon
- Clove powder
- pimento
- pepper
- ginger
- nutmeg
- cardamom
- 10 tablespoon honey
- 6 tablespoon rum
- 500 ml mineral water
Print Recipe
Pin Recipe Instructions
- For the sourdough, stir together the water and half of the flour and let the mixture ferment in a warm place for at least 3 days. Then stir in the rest of the flour and let the sourdough stand for another hour.
- For the fruit mixture soak the dumplings in water overnight, then boil for about 30 minutes, allow to cool and cut into leaves. Cut all other fruit as well and then place all fruit in cherry rum. Chop the nuts.
- For the main dough, sieve 3/4 of the flour into a bowl, make a well in the middle and add the sourdough, yeast, spices, honey, rum and water. Knead with the hand mixer until the dough comes off the bowl. Knead in the rest of the flour. Cover and let the dough rise in a warm place for about 1 hour.
- Then knead in the fruits and nuts well. Shape two loaves, place on a tray and cover and let rise for another 30 minutes.
- Brush the loaves with water and slide the tray into the middle of the pipe. Place a vessel with water in the bottom of the oven. Bake at 180 ° C top / bottom heat for approx. 75 - 80 minutes.
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