Fruit bread à la Cat

Ingredients for 2 servings:

• 200 g dough (ST wheat)
• 100 g rye meal
• 300 g flour (wheat flour)
• 2 tsp beet syrup
• 1 tsp syrup (barley malt syrup)
• 1 tsp salt
• 100 ml water, approx.
• 100 g raisins (not currants or anything like that)
• 170 g date(s) (pitted)
• 170 g fig(s) (light ones if possible)
• 170 g plum(s) (dried plums)
• 170 g apricot(s)
• 100 g apple, in pieces (soft dried)
• 70 g candied orange and lemon peel (from health food stores they are more aromatic)
• 100 g hazelnuts (roughly chopped)
• 100 g walnuts (roughly chopped)
• Spice mix:
• 1 tsp allspice (ground)
• 1 pinch of anise (ground)
• ½ tsp cinnamon
• Salt
• 1 tbsp sugar
• 3 tbsp rum (I used Strohrum)
• Nuts and candied fruits
• Apricot jam, briefly boiled

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

with sourdough

Prepare the bread dough (mix everything together) and let it rise for 1 hour in a warm place. Dice all the fruit and mix it with the spices and nuts (including the rum). Then knead the bread dough with the fruit and nut mixture by hand (wet it occasionally if necessary). The bread dough will be barely recognizable afterward; it really only serves as glue to hold the fruit and nuts together. I formed two loaves of it and decorated them with nuts and candied fruit. Letting it rise doesn’t make much sense. Oven: 180°C 1 h 10 min – 1 h 20 min 10 minutes before the loaves need to be taken out of the oven, brush the loaves and return them to the oven (bake for another 10 minutes).