Dried Fruit Bread

A traditional winter blend of dried fruit, nuts, spices, and alcohol makes this bread exceedingly appetizing.

This moist bread with a hint of cinnamon is suitable for breakfast in a hurry or a quick snack. You can store it for a couple of days, if it doesn’t all get eaten straight away!

Dried Fruit Bread

 

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Author: Amazingly Tasty

Ingredients

• 4 cups (500 grams) of mixed dried fruit
• 3½ cups (500 grams) of whole meal spelt (or wheat) flour
• ⅕ cup (about ½ deciliter) of whiskey or baking rum
• Dry yeast
• 2 egg yolks
• 1 tablespoon of honey
• 2 teaspoons of ground cinnamon
• 1 cup of milk (approximately)
• ½ cup (about 50 grams) of crushed pistachios
• ½ cup (about 50 grams) of crushed walnuts

Instructions

1. Chop dried fruits and soak them in alcohol. Leave until fruit absorb all the liquid.
2. In a large bowl, stir together the flour, cinnamon and yeast.
3. Add egg yolks, honey and milk and stir until the dough starts to pull together.
4. Add alcohol soaked dried fruit and nuts.
5. Put the dough on the lightly floured surface and knead for a few minutes, until the dough becomes elastic.
6. Place the dough in the bowl and cover it with a damp cloth. Leave it in the warm place for about an hour to rise, until doubled in size.
7. Shape loaf.
8. Line a loaf pan with baking parchment.
9. Place the loaf on the baking parchment and leave it to rise for another hour in a warm place.
10. Bake for about 40 minutes at 350 degrees F (175 degrees C) until top is slightly browned.

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