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