The first time I tasted Barbara’s fruit bread, I loved it, it seemed delicious and at the same time very healthy. Due to its content in nuts and dried fruit it is a very energetic food.
Besides eating the bread that Barbara had given me, I had to learn how to do it, and that is why I decided to share this beautiful experience with you.
I give you the recipe:
To prepare a fruit bread first you have to prepare the mass of nuts. This mass can vary depending on the time of the year or what you have at home
Barbara does it with dried figs of her fig tree cut into small pieces, blueberries, raisins, almonds (with or without skin), nuts broken into large pieces by hand, peel and lemon and orange juice. Also cinnamon, cloves, cardamom, anise (all ground), salt and cane honey. Mix all the ingredients and let marinate 24 hours or more moving the dough several times.
The day you want to bake prepare a normal bread dough with brewer’s yeast or with yeast mother, as you prefer.
Let the yeast rise with a little warm water and a spoon of sugar.
Put in a bowl half of the flour you want to use and mix it with the yeast adding more warm water until you have a homogeneous mass, not liquid but very soft.
Let rise this mass next to the stove or another source of heat (sun if there is).
When it has risen mixed the dough little by little with the flour, (also add salt).
Now work the dough, always with flour on the table to avoid sticking to get a ball with some consistency.
Again let the dough rest until it rises.
When the dough has risen take pieces of bread dough and spread them with a roller about 1cm thick or so.
Now put a good amount of nuts on top of the dough.
Wrap the nuts carefully with the dough. Mix everything very well, it is important that there are no areas where there is only bread, it has to be very well mixed according to Barbara.
It is time to make the loaves with the size of your mold previously greased with oil.
Paint the surface of the bread with oil and let it rise again.
Bake in preheated oven at 180 degrees 45 minutes.
Enjoy this wonderful bread at any time. I think it’s a great recipe that can replace sugar-filled sweets at your Christmas table.
Photos: Gerd Hiepler