It is almost impossible to give exact quantities for the water, since every dried fruit mixture is different. They might be soft, then less water is needed, or rather dry, then more water is needed. Either way, the fruit dough should not be loose but firm and sticky. Like the resulting loaf.
- 500g of mixed dried fruit, chopped coarsly (sultanas, dates, figs, pineapple, banana chips, apricots, …)
- 100g of mixed whole nuts (hazelnuts, walnuts, pecan nuts, ….)
- 50g soft seeds (sunflower seeds, linseed, …)
- 100g Grafschafter Birnenschmaus, apricot jam or honey (or a thick fruit puree)
- 50g plain flour
- 50g rolled oats
- 3 tbsp brown rum
- approx 150g hot water for soaking
- additional water to make a thick and moist fruit dough, approx 100-200g
The day before fruitbread day, pout the fruits, nuts and seeds into a bowl and pour the hot water over it until less dry but still crumbly. Add the rum, stir and let stand covered overnight.
The next day add all other ingredients and mix briefly. The mass should feel thick and heavy, it will barely come together at all. Line a small baking tin with baking paper, put the fruibread mass into it and cover with foil.
Bake at 190°C for 60-90 minutes. The last 20 minutes remove the foil to dry out the top surface, which will be the bottom of the loaf. Let cool, preferably let sit overnight and slice wih a serrated knife. Serve with a cup of tea.