Früchtebrot Mit Backobst Fruit Bread W Mixed Dried Fruit Recipes

FRüCHTEBROT MIT BACKOBST (FRUIT BREAD W/ MIXED DRIED FRUIT)

A delicious sweet treat. Every year around November (or sooner) it is time to make fruit bread with mixed dried fruit. There is no Advent season in Germany without fruit bread. I found this easy to make fruit bread in a small book on Christmas bakery. I have changed it slightly and make several of this bread each year. The bread (which is more like a cake) is best, when you store it for at least for a few days wrapped tightly in aluminum foil. I love the taste and the different flavors of this bread.

Provided by Thorsten

Categories Dessert

Time 1h40m

Yield 1 bread

Number Of Ingredients 9

Früchtebrot Mit Backobst (Fruit Bread W/ Mixed Dried Fruit) image

Steps:

Preheat oven (300°F, 150°C).
Mix butter and sugar until creamy.
Add one egg after another and mix until mixture is foamy. Add the finely grated rind of 1 lemon.
Mix the flour with baking powder, sieve and add to the butter mixture.
Mix until combined.
Fold in dried fruit.
Pour into a greased loaf pan form.
Bake for 30 minutes at 300°F Increase heat after 30 minutes to 360 F (180 C) and bake for another 30 minutes.
Check for doneness by inserting a toothpick. If toothpick comes out clean bread is ready.
Let cool in form for about 10 minutes. Then remove from form and let cool completely.
Wrap into aluminum foil and store at least overnight.
NOTE: rye flour can be replaced by unbleached wheat flour. You can also use whole wheat flour or whole spelt flour.
NOTE: instead of dried currants and raisins you can use raisins only. You can also use other dried fruit of your own choice.
NOTE: the bread can be stored tightly wrapped in aluminum foil and in a zip lock bag for weeks. In the beginning of December I make the Früchtebrot for Christmas. The taste is getting better with storage time.

Nutrition Facts : Calories 5000.5, Fat 210.2, SaturatedFat 123.5, Cholesterol 1334, Sodium 1300.8, Carbohydrate 778, Fiber 68.6, Sugar 386.3, Protein 64

Ingredients

1 cup unsalted butter, soft
1 cup sugar
4 eggs
1 lemon, zest of, finely grated
2 cups rye flour, see note
2 1/2 teaspoons baking powder
1 cup currants, dried
1 cup raisins
2/3 lb mixed dried fruit, diced (plums, apricots, dates, figs)

More about "früchtebrot mit backobst fruit bread w mixed dried fruit recipes"

AUTHENTIC HUTZELBROT (GERMAN FRUIT AND NUT BREAD)

Web Dec 15, 2018 Coarsely chop the drained dried fruits. Heat 1 1/4 cups of the reserved fruit water (keep the rest for later) until just lukewarm. Stir …
From daringgourmet.com
5/5 (8)
Total Time 2 hrs 30 mins
Category Dessert, Snack
Calories 206 per serving

Place the dried fruits (except for the raisins) in a pot and pour the water over them. Bring it to a boil, reduce the heat, cover and simmer for 15 minutes. Turn off the heat and let it sit for at least 3 hours. Pour them into a colander over a bowl to collect all of the liquid. Let it strain for a sufficient amount of time to ensure as much of the liquid is drained out as possible. Reserve the fruit liquid, you'll need it later. (See NOTE)
While the dried fruits are cooling, place the raisins in a bowl and stir in the rum so the raisins soak it all up.
Toast the whole almonds and hazelnuts in the oven until fragrant (be careful not so scorch them) and once cooled chop them very coarsely (basically just in half). Coarsely chop the drained dried fruits.
Heat 1 1/4 cups of the reserved fruit water (keep the rest for later) until just lukewarm. Stir the yeast into it along with a couple teaspoons of the sugar. Let the mixture sit for about 15 minutes until very frothy.

Früchtebrot Mit Backobst Fruit Bread W Mixed Dried Fruit Recipes

FRüCHTEBROT MIT BACKOBST (FRUIT BREAD W/ MIXED DRIED FRUIT)

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