Dried fruit bread

Ingredients for 2 servings:

• 250 g pear(s), dried
• 125 g prunes, without stones
• 125 g fig(s), dried
• 50 g candied lemon peel
• 75 g raisins
• 75 g walnuts, chopped
• 75 g hazelnuts, whole
• 3 tbsp pear juice (thick juice)
• 2 tbsp rum
• 1 tsp cinnamon
• ½ tsp clove(s), ground
• ¼ tsp all-spice
• 250 g wheat
• 1 packet of yeast (dry yeast)
• ½ tsp salt
• 30 g butter
• 2 tbsp honey
• ⅛ liter milk
• some almonds, peeled
• 1 tbsp honey
• 1 tsp butter

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

Christmas wholemeal pastries

Boil pears in three-eighths of a liter of water for about 30 minutes over medium heat. Strain through a sieve. Chop the pears, plums, and figs. Mix with candied lemon peel, raisins, nuts, pear syrup, rum, and spices. Cover and let stand overnight. For the yeast dough, combine finely ground wheat, dried yeast, and salt. Add softened butter, honey, and milk and knead everything with the dough hook of a hand mixer. Let it rise in a warm place until the dough has roughly doubled in size. Carefully knead the prepared fruit mixture into the dough. Form two loaves from the dough. Decorate with halved almonds and place on a baking sheet. Let rise for another 20 minutes. Place in the oven at 175°C/Gas Mark 2 and bake for about one hour. Heat the honey and butter over low heat and spread the honey over the hot bread (approx. 140 kcal per slice).