Bread with Fruits
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,436 cal. | (116 %) | ||
| Protein | 63.4 g | (65 %) | ||
| Fat | 37.04 g | (32 %) | ||
| Carbohydrates | 471.13 g | (314 %) | ||
| Sugar added | 49.9 g | (200 %) | ||
| Roughage | 13.65 g | (46 %) |
| Vitamin A | 44.79 mg | (5,599 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.33 mg | (11 %) | ||
| Vitamin B₁ | 2.04 mg | (204 %) | ||
| Vitamin B₂ | 1.57 mg | (143 %) | ||
| Niacin | 21.83 mg | (182 %) | ||
| Vitamin B₆ | 0.37 mg | (26 %) | ||
| Folate | 315.36 μg | (105 %) | ||
| Pantothenic acid | 1.69 mg | (28 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 15.43 mg | (16 %) | ||
| Potassium | 2,246.79 mg | (56 %) | ||
| Calcium | 490.87 mg | (49 %) | ||
| Magnesium | 133.81 mg | (45 %) | ||
| Iron | 19.44 mg | (130 %) | ||
| Zinc | 3.32 mg | (42 %) | ||
| Saturated fatty acids | 3.67 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 400 grams dried Pear
- 750 milliliters water
- 300 grams dried Plum (pitted)
- 400 grams dried Figs
- 50 grams (approximately 2 ounces) candied lemon and candied orange (finely diced)
- 150 grams Walnut
- 100 grams raisins
- 125 grams golden raisin
- 200 grams sugar
- 2 tsps ground cinnamon
- 1 tsp Ground clove
- 1 teaspoon each salt (and Anise)
- 2 centiliters Pear brandy
- 1 kilogram Pastry flour
- 1 cube fresh Yeast
- 375 milliliters lukewarm Pear juice
- 1 kilogram Rye bread (from the bakery)
- butter (for the baking shee)
Preparation steps
Heat the pears in a saucepan with water and bring to a boil, covered. Simmer until soft, about 30 minutes. Drain the pears, reserving the cooking water. Coarsely chop the pears, prunes, figs, candied peels and walnuts and transfer to a bowl. Add the dark and golden raisins, the sugar, spices and pear brandy, mix and let stand.
Place the flour into a bowl, make a well in the middle and crumble the yeast into the well along with a little of the ugar and pear juice. Cover and let rise in a warm place for 15 minutes.
Fold the fruits into the dough, cover and let rise for 15 minutes. Shape the dough into four oval loaves. Divide the brown bread dough into four pieces. Working with one at a time, roll out bread dough. Sprinkle fruit dough loaf with water, then wrap bread dough around loaf, pressing firmly to adhere. Repeat with remaining dough and loaves.
Butter a baking sheet and place two loaves on it. Spread water on the surface and leave to rise for 15 minutes. Bake on the lower rack of the oven at 190°C (approximately 375°F) for 60 minutes. Repeat until all loaves have been baked.
