Fruit Bread With Nuts
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INGREDIENTS

For a 11 x 25 cm loaf tin:

  • 300 g dried fruit (e.g. apricots, figs, cranberries, dates)
    		•
  • 200 g nuts as desired (e.g. hazelnuts, Brazil nuts, pecan nuts, walnuts)
    		•
  • 450 ml lukewarm water
    		•
  • 20 g fresh yeast
    		•
  • 400 g wholemeal wheat flour
    		•
  • 250 g wheat flour (type 550)
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  • 20 g salt
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  • Butter and flour for the tin
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  • Flour for kneading
    		•   

    HOW TO MAKE IT

    Step 1/5

    Finely dice the dried fruit. Add the selected nuts to a fat-free frying pan and roast briefly before chopping roughly. Add the lukewarm water to a bowl. Crumble the yeast into the water while stirring until it dissolves.

    Step 2/5

    Mix the flour and salt together. Gradually add small amounts to the yeast water while using the dough hook on a handheld blender to knead it well. Now also add the diced dried fruit and chopped nuts and knead them in.

    Step 3/5

    Cover the dough and allow to prove in a warm place for an hour.

    Step 4/5

    Meanwhile, grease the loaf tin and dust with flour. Prepare a workspace with flour. Use this to form the risen dough into a ball before placing it in the loaf tin. Cover the dough again and leave to prove for another 45 minutes. Preheat the oven to 200°C (180°C fan assisted).

    Step 5/5

    Bake the bread on the bottom shelf for around 40 minutes. Remove from the oven and allow to cool in the tin for a quarter of an hour. Tip the loaf out onto a cake rack and leave to cool completely.

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