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Früchtebrot

with 8 comments

Usually eaten around Christmas time, which passed too quickly – fruitbread, every bread baker’s secret and true love. The excellent “Stone oven bakery” sells a memorable version, which is flour free. Indeed, there is only little room for gluten in this fruit loaf and you could omit the flour completely. The bread’s moist, soft and compact crumb is loaded with dark and sweet flavors. The addition of spices like cinnamon, cloves and mace or even freshly ground pepper and chopped ginger is possible. I’ve added some “Birnenschmaus” – a thick puree made from pears. Or use black tea as the soaking liquid. The flavor of this loaf matures over a couple of days.

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.

fruitbread_big

Früchtebrot

  • 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.

Written by theinversecook

20 February 2010 at 14:44

Posted in Bao, Bread, Brot, Cool site, food, pain, pane, Recipe

8 Responses

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  1. Wow, I’ve got to make this! I love the combination of dried fruits with nuts in anything. I wonder if I could substitute honey with maple syrup or something like that… I’m not very fond of honey.

    Miriam/The Winter Guest

    20 February 2010 at 17:56

    • Hi Miriam, absolutely. You could also use apricot jam. I did not use honey either, but have seen it in some recipes. It might give the fruit bread a too dominant honey flavor, that’s true.

      theinversecook

      20 February 2010 at 18:13

      • Thanks! After my reply I realized I have a thick apple-pear syrup, maybe that’s close to what you’ve used.

        Miriam/The Winter Guest

        21 February 2010 at 13:57

        • Yes, it is. Birnenschmaus – the one I’ve used – is has apples in there too as I’ve just seen.

          theinversecook

          22 February 2010 at 14:12

  2. Wow, how impressive! Seriously, that looks absolutely awesome! Gonna make it soon.

    mihl

    21 February 2010 at 13:38

    • I think I will too since the 1st one is already gone.

      theinversecook

      22 February 2010 at 14:12

  3. It kind of reminds me of something in Switzerland, don’t remember the name?? Or even the Spanish fig paste with almonds, or even panforte!!!

    Jeremy

    21 February 2010 at 17:10

    • I guess it’s quite similar to panforte. Mine would be a bit overpowering as dessert me thinks…but still good.

      theinversecook

      22 February 2010 at 14:14


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