John Myers
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Fruit Bread from My Test Kitchen
The perfect fruit bread from my test kitchen recipe with a picture and simple step-by-step instructions.
- 4 piece Very ripe bananas
- 200 g Raisins
- 200 g ***********
- 3 piece Peeled apples
- 1 cups Organic lemon peel
- 1 cups Organic orangate
- 1 Vials Taste of rum
- 1 Vials ***********
- 115 g Emmer flakes (flour)
- 400 g Spelled (flour)
- 2 tbsp Coconut flour
- 1 tsp Ginger bread spice
- 2 packet V sugar
- 1 bag Dry yeast
- 1 bag **********
- 150 g Chopped hazelnuts
- 2 piece Organic eggs
Preparations 1.
- Pull out the ripe bananas, cut them and crush them on a plate with a fork. Add the raisins, mix well, cover with a lid or plate and let stand in the refrigerator for about 1 – 2 hours, so everything forms into a very soft paste.
Preparations 2.
- Wash, peel, core and chop the apples. I chopped the lemon and orangate even smaller (this is too coarse for me) and mixed it with the rum flavor. Now mix the first mixture well with this one and let it steep again for a while.
- During this time I ground the flour types emmer flakes (oat flakes also work) and spelled into flour, added the coconut flour, the dry yeast, the gingerbread spice and the vanilla sugar and mix all the dry ingredients well. Now add the well-drained fruit mixture, the eggs and the hazelnuts (very roughly chipped) and work everything into a dough or use the food processor 🙂
- I let the dough stand for 3 hours, knead it again, put it in a mold, let it rise for another hour and then baked it at 180 degrees for a good 80 minutes. Let the fruit bread cool overnight and cut it in the morning 🙂 Donnerwetter it turned out delicious and juicy, just awesome.
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