Fruit and nut bread with figs and apricot

Name: Fruit and nut bread with figs and apricot
Cook time: P1H30M
Total time: P1H30M
Yield: 1
Ingredients: 3 deciliter cold water; 2 teaspoon fresh yeast (2 tsp equals 10 g); 200 gram dried figs; 200 gram dried apricots; 2 deciliter dried cranberries (2 dl equals about 100 g); 2 deciliter hazelnuts (2 dl corresponds to about 120 g); 2 deciliter walnuts (2 dl equals about 100 g); 2 deciliter sweetness (2 dl equals about 130 g); 1 teaspoon salt; 6 deciliter wheat flour special (6 dl equals about 360 g)

Preparation Time--

Cooking Time1 h 30 m

Ingredients10

DifficultyMedium

hatilight

A juicy and good fruit and nut bread that fits perfectly to stored cheeses. The bread is also busy to bake. Although it is tempting to taste the oven-warm bread, we recommend that you wait as it is easier to slice up after a night’s rest.

Categories
Breakfast
Yields
1

Ingredients

Step: 1
3 dl cold water
Step: 2
2 tsk fresh yeast (2 tsp equals 10 g)
Step: 3
200 g dried figs
Step: 4
200 g dried apricots
Step: 5
2 dl dried cranberries (2 dl equals about 100 g)
Step: 6
2 dl hazelnuts (2 dl corresponds to about 120 g)
Step: 7
2 dl walnuts (2 dl equals about 100 g)
Step: 8
2 dl sweetness (2 dl equals about 130 g)
Step: 9
1 tsk salt
Step: 10
6 dl wheat flour special (6 dl equals about 360 g)

Instructions

Step: 1
Pour the water into a degbunke gladly for a kitchen machine. Move the yeast into the water.
Step: 2
Cut the stem bracket off the figs. Divide them and the apricots into halves and put in the doughnut along with the cranberry. Let's stand about 30 minutes.
Step: 3
Move down nuts, almonds and salt. Add the flour and work the dough about 5 minutes. Let rest covered with baking pot about 1 1/2 hour.
Step: 4
Dress a long rear shape that can accommodate about 11/2 liters with rear plate paper or lubricate the shape with butter.
Step: 5
Take up the dough on the milked workbench. Work together the dough and shape to a length and add the shape. Let rest covered about 45 minutes. Put the oven at 200°C.
Step: 6
Cream in the lower part of the oven for 40 minutes. Lower the furnace heat to 175°C and continue cream until the inner temperature of the bread is about 98°C, it takes another 45 minutes. Put foil on the bread if it’s getting too dark.
Step: 7
Let the bread cold wrapped in a baked cloth on bars. Let the bread lie one day before it is discarded.

Näring

Calories	187kcal
Carbohydrates	21.2g
Fat	8.6g
Protein	4.3g
Serving Size	1bröd Servings

Fruit and nut bread with figs and apricot

Categories

Yields

Ingredients

Instructions

Näring

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