Coarse rye bread with dried fruit
Everyone knows white bread with raisins. But what about a hearty coarse rye bread with dried fruit baked in ? - But of course! Here it is,  tailor-made for the  BREAD WITH FRUIT - Event No.2

Coarse rye bread with dried fruit
Cathegory: bread
Serves: 2 loaves
Recipe source:
Eckhart Witzigmann "Süße Verführungen"/own variation

     25      g  fresh yeast
     10      g  powdered sugar
    500     g wheat flour
    250     g rye flour
     15      g honey
     10      g soft butter
     20      g salt
    470     ml  water
     50      g  pine nuts
    100     g mixed dried fruit

Solve the yeast and powdered sugar in approx. 30 ml of water. MIx half the wheat and rye flour with 470 ml of water. Let both solutions rest for 30 min.
Then mix all ingredients except the pine nuts and the dried fruit and knead the mixture in a food processor for about 8 min. The dough is fully kneaded when it detaches from the bowl's surface and is smooth to the touch. Dust some flour over it, cover it with a towel and let it rise until doubled in size in a slightly warm place.
Cut the dried fruit in small cubes und roast the pine nuts until they are golden in a dry pan, let them cool down.
When the douigh has doubled in size, roll it out and form a rectangle, spread fruit cubes and pine nuts evenly on it and form a roll. Knead the dough thoroughly with your hands and divide it in half.
Shape two loaves of bread, place them on a coated baking plate and make several slashes in the surface with a razor blade. Dust some flour on it , cover it with a towel and let it rest again for approx. 30 min.
Preheat your oven to 210 degrees C with circulating air and bake the bread for 20 min. Pour some hot water on the oven bottom initially to give a "kick" to the yeast.
After 20 min. reduce the temperature to 180 degrees C and bake for another 20 min.
Check whether the bread is done: knock on the bottom of the breads with a knuckle. If it sounds dully and hollow your bread is well baked. Take it  from the oven and let it cool down on a grid for 1 hour.

This recipe was created by Eckart Witzigmann, the German "chef of the century", (who's actually  from Austria). His recipes are so perfect that, apart of the dried fruit and the pine nuts, I didn't have to change anything. Okay, I modified the temperatures and baking time, let's say to adapt it to my oven and habits.

The dried fruit is a mixture of apple, plum, apricot, pear, and pineapple. Of course, you can also take a single fruit or eseveral types, depending on individuel preferences.

If you like bigger pores in your bread, choose the no-knead-method. You will find a recipe here. You just replace the dried tomatoes with the half amount of dried fruit and pine nuts.

I like this hearty, tasty bread best when it's fresh from the oven, just cooled a little bit and with nothing on it but some creme fraiche or cream curd: einfach köstlich (simply delicious).

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Geschrieben von Franz um 13:26 | in: recipes in English
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Das schaut ja zum Reinbeissen aus! Da krieg ich gleich Hunger!

zorra - http://kochtopf.twoday.net
Geschrieben von Anonymous um 10:09, 6.08.2007 | Link | |

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