Dried fruit bread

Ingredients for 1 servings:

• 250 ml water, lukewarm
• 200 g rye flour
• 500 g dried pears
• 500 g mixed nuts
• 250 g prunes (dried plums)
• 250 g fig(s)
• 250 g raisins
• 250 g dates
• Rum (cherry rum)
• 600 g rye flour
• 400 g wheat flour
• Sourdough, the whole amount
• 2 points dry yeast
• Salt
• Cinnamon
• Clove powder
• Allspice
• pepper
• Ginger
• nutmeg
• cardamom
• 10 tbsp honey
• 6 tbsp rum
• 500 ml mineral water

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 3 days 2 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 3 days 4 hours 40 minutes

Fruit bread from Styria, baked at Christmas time, makes about 20 slices

For the sourdough, mix water and half of the flour and let the mixture ferment in a warm place for at least 3 days. Then stir in the remaining flour and let the sourdough stand for another hour. For the fruit mixture, soak the dried fruits in water overnight, then boil for about 30 minutes, let cool, and slice into thin slices. Slice all the other fruit and then marinate them all in cherry rum. Chop the nuts. For the main dough, sift 3/4 of the flour into a bowl, make a well in the center, and add the sourdough, yeast, spices, honey, rum, and water. Knead with a hand mixer until the dough pulls away from the bowl. Knead in the remaining flour. Cover the dough and let it rise in a warm place for about 1 hour. Then knead in the fruit and nuts well. Form two loaves, place them on a baking sheet, and let them rise, covered, for another 30 minutes. Brush the loaves with water and place the baking tray in the center of the oven. Place a container of water at the bottom of the oven. Bake at 180°C (top/bottom heat) for approximately 75-80 minutes.