Fruity nut bread

Fruity nut bread

My Organic Alnatura Recipes
Share it

Source: Alnatura, photographer: Oliver Brachat

Ingredients

For 900 g bread
Sourdough:
1/2
packet fresh yeast
1
tsp Alnatura raw cane sugar
280
g Alnatura wholemeal rye flour
175
g Alnatura wholemeal wheat flour
1/2
packet Alnatura sourdough extract
Filling:
100
g sweet apricot kernels
50
g dried Soft apricots
50
g Alnatura raisins
100
g walnuts, halved
50
g Alnatura pitted dates
50
g dried Soft prunes
1
pinch Alnatura sea salt
1
tbsp Alnatura acacia honey

Crumble the yeast and mix with a little lukewarm water and the sugar.

Put both flours in a bowl and mix with the dissolved yeast and 200 ml water and the sourdough extract.

Cover with a cloth and leave the dough to rise for at least 30 minutes.

Add the dried fruit and seeds, salt and honey.

Knead the dough well by hand and leave to rise for a further 30 minutes.

Dust the bread lightly with flour and bake for 15 minutes in the oven, preheated to 230 °C.

Then reduce the temperature to 190 °C and bake the bread for a further 30 minutes.

Share it