Fruit bread

3h
- Preparation 30 min
- Resting 1h 45m
- Cooking 45 min

Recipe for WMF Aromatic cookware

Ingredients

4 People

200 g Raisins
100 g Apricots
400 ml Water, room temperature
20 g Yeast
300 g Whole wheat flour
250 g Wheat flour (type 650)
100 g Nuts (walnuts, hazelnuts, pumpkin seeds)
15 g Salt

Preparation

Step 1

OUR TIP IN ADVANCE: Baking bread in a Fusiontec Aromatic pot with a lid is so effective because the lid retains moisture in the pot, creating a steam-rich baking environment. This results in a crispy crust and a soft, airy crumb. The even heat distribution of the pot also ensures that the bread is baked evenly.

Step 2

First, pour enough boiling water over the fruit and let it steep.

g Raisins

g Apricots

Step 3

Then, add room temperature water to a large bowl and dissolve the yeast in it. Add the flour and knead the dough for about 5 minutes. Cover the bowl and let it rise at about 20°C room temperature for 1 hour.

ml Water, room temperature

g Yeast

g Whole wheat flour

g Wheat flour (type 650)

Step 4

Then drain the fruit and let it dry well. Coarsely chop the nuts and knead them thoroughly into the dough along with the fruit and salt for 1-2 minutes.

g Nuts (walnuts, hazelnuts, pumpkin seeds)

g Salt

Step 5

Place the dough on a floured work surface and shape it into a round ball by rotating it to create surface tension. Put the dough ball into a pot lined with a piece of parchment paper, dust it with some flour, close the lid, and let it rise for another 45 minutes.

Step 6

Now preheat the oven to 260°C (convection). Score the dough crosswise with a sharp knife and bake the bread in the oven with the lid closed for 25 minutes.

Step 7

After 25 minutes, carefully remove the lid, reduce the temperature to 200°C, and bake the bread for another 15 minutes.