Ingredients
| Dough: |
| 230 ml water |
| 250 g Nominal bread mixture with flaxseed fibre |
| 20 g oil |
| 40 ml oil |
| 10 g fresh yeast |
|
1 TBSP black treacle (for flavour and colour)
|
| Fruit part: |
| 200 g figs |
| 100 g hazelnuts 100 g candied orange peel 100 g raisins 1-2 TBSP rum 1-2 TSP cinnamon (if you like, you can add ground anise, 1-2 TSP) |
How to prepare
Many of you have surely visited the German or Austrian advent markets and bought as souvenir in the form of their typical Christmas pastry - fruit bread. This incredibly tasty alternative to Christmas sweets is attractive both because of the looks and the taste.
Chop the figs mixing them with the raisins and pieces of candied peel, and you can let them stand for a couple of hours soaking in the rum and spices.
Stir the dough adding the fruit part. The ratio of the dough and the fruit part should be roughly 1:1. Let the substance stand for a while and fill a well greased bishop’s bread form with it. Cover the dough in the form, and you can place it into a tempered oven (about 30 °C) for the dough to rise easier. Bake it at 180 °C for about 45 minutes. If you wish for the bread surface to be nice and glossy, smear it with whipped egg or wait until it is almost baked and smear it with syrup or watered down honey and continue baking for a while.
Choose the fruit part contents and the ingredient ratio to your liking. The recipe does not contain milk, eggs or any added sugar (except in the fruit).
You can choose other variations using dried fruit (prunes, apricots, cranberries).
