Fruit bread

Ingredients for 1 servings:

• 1 kg prunes
• 600 g pear(s) or apples, dried
• 400 g apricot(s), dried
• 500 g raisins
• 250 g currants
• 500 g fig(s), dried
• 400 g almonds
• 400 g hazelnuts, whole kernels
• 300 g walnuts
• 2 ½ cubes of yeast, fresh
• 2 kg flour
• 350 g sugar
• 3 bottles of red wine
• 125 g candied lemon peel
• 125 g candied orange peel
• ½ tsp, heaped anise
• ½ tsp, heaped clove powder
• 1 tsp, heaped cinnamon powder

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 day 12 hours; Total time approx. 1 day 13 hours 30 minutes

Super delicious – also great as a gift.

Chop the pears or apples into small pieces and soak them in red wine overnight with the pitted plums. Chop the remaining fruit and soak them separately in red wine overnight. The next day, cook the plums and pears or apples in the wine until soft. Then drain the liquid (but don’t discard it) and let it cool slightly. Put the flour in a bowl and mix a pre-dough with the yeast and red wine in the middle. Let the pre-dough rise until it has roughly doubled in size. Add the sugar and spices. Now add the drained fruit and nuts and knead into a very firm dough. Add a little more red wine as needed. Let the dough rise for about 1 hour. Then form small loaves and bake at 200°C for about 30 minutes. Brush the dough while still hot with the warm red wine broth and let it cool for 1 day, then wrap it in cling film and store it in a cool place. It can then be eaten with or without butter. As you can see, it’s not that quick, but it’s definitely worth it…