Ingredients
The ingredients will suffice for a 17 cm long bread form: |
Bread starter: 30 g Nominal wholegrain spelt flour 105 ml warm water 12 g fresh yeast some sugar (ca. 1 mocha spoon) Dough: 100 g Nominal wholegrain spelt flour 10 g whole flaxseeds 10 g milled flaxseeds 1.7 g salt ca. 7 g black treacle 10 g cooking oil bread starter 35 g hazelnuts 35 g almonds 30 g sunflower seeds |
Fruit part: 35 g figs 35 g prunes 35 g dried apricots 65 g raisins 35 g dried cranberries 1 TBSP candied orange peel 2 TBSP rum 1 g ground anise 1 g ground cinnamon 1 g "gingerbread spice" |
How to prepare
Many of you have surely visited the German or Austrian advent markets and bought the advent bread. It is a tempting piece of pastry made from bread dough. It is neither completely sweet nor savoury but surely delicious. You can use this recipe to prepare it at home using wholegrain flour.
Prepare the fruit part a couple of hours in advance. Chop the figs, prunes and apricots into smaller pieces mixing them with the washed raisins, cranberries and candied orange peel. Add the rum and ground spices. Mix it all together, cover and let mature.
The preparation itself will begin with the bread starter. Use the ingredients above mixing them all together, and let them rise in a warm, protected place.
In the meantime, prepare the remaining flour, both the whole and milled flaxseeds and salt mixing them all together. Add the black treacle and oil and finish with adding the risen bread starter.
Knead the dough and let it mature in a warm, protected place for about 15-20 minutes. Add the prepared fruit part, nuts and seeds. Mix them into the dough and let it stand for 5 more minutes. Then place the dough into a properly greased form (or covered with baking paper - better option), smoothen the surface and let it rise. Smear with the whipped egg before placing into an oven, and you can decorate it for example with blanched almonds.
Bake in a preheated oven at 170 °C for about 35 minutes. Only slice the bread when properly cooled off.