Fruit Bread
Filippa Skarp- 35 min
- 22 hours 30 minutes
This is a recipe from one of our readers and was not created or tested by KronJäst.
3.24/5
456 VotesHere's how:
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1
Day 1
Soak the fruit and make sure your sourdough is active.
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2
Day 2
Strain the fruit and measure out the water using a liter measuring cup. Measure out the rest into the bowl of a food processor.
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3
Mix everything together and pour in the water. Save the salt for last. Run the food processor on high speed for about 3 minutes, then on low speed for 6 minutes. Add the salt and run for another 6 minutes.
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4
Add the fruit and let it mix in. Place in a baking pan or bowl and cover with plastic wrap. Let it ferment overnight in the refrigerator.
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5
Day 3
Take out the dough and divide it into loaves weighing 1,000 g each. Let rise for another 30 minutes on a baking sheet. Bake at 240 °C until the internal temperature reaches 98 °C.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
Day 1
- 100 g (0.5 dl) figs
- 100 g (0.5 dl) apricots
- 100 g (0.5 dl) raisins
- water
Day 2
- 15 g (1/3 packet) KronJäst for Bread, fresh
- 300 g (3 dl) water
- 420 g (about 7 dl) all-purpose flour
- 120 g (2 dl) rye sourdough
- 40 g (2 tbsp) honey
- 15 g (2.5 tsp) salt
The recipe comes from
kronjast.se
