Bread with fruits - a fast, delicious gift
In summer the fresh fruits beguile us, in winter honey-sweet dried fruits. Although I can nibble dates, figs, apricots, and raisins all year round, are these sweets for me something special Christmas? Just think of Elisenlebkuchen, Stollen and just fruit bread.
More fruit than bread, nut and fruit, that is its quality feature. Home-made, it tastes best, with salted butter but so simple delicacy. And now it's time again: The Christmas season is here. Time and again, I am pleased with the time of reflection on friends, family and the occasion, to make the loved ones around me a joy. So how about a roll baked in a pot and packed at the same time?
Recipe for about 8 small breads: 250 g buckwheat flour (or rye flour) 250 g quinoa flour (or wheat flour) 50 g fresh yeast 1 kg dried fruit (here: raisins, figs and apricots) 50 g walnut kernels 50 g almonds each 1/2 teaspoon cinnamon, cardamom, clove and ginger yeast in Dissolve 200 ml of lukewarm water. Add the flour and leave in a warm place for 30 minutes. In the meantime, chop the nuts and fruits roughly.
Carefully knead the fruits and nuts under the dough. Let go for another hour.
Preheat the oven to 180 ° top and bottom heat. Heat 8 small casseroles in the oven for 10 minutes. Form small loaves from the dough, cut the surface once and place in the casseroles. Put a lid on it and bake for 30 minutes. Remove the lid and bake for another 20-30 minutes. The bread lasts a few weeks as it remains fresh from the fruit. In the casserole it is very easy to give away with a label.