Bread with Fruits

with walnuts
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Bread with Fruits
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
2436
calories
Calories

Nutritional values

1 bread contains
(Percentage of daily recommendation)
Calorie2,436 cal.(116 %)
Protein63.4 g(65 %)
Fat37.04 g(32 %)
Carbohydrates471.13 g(314 %)
Sugar added49.9 g(200 %)
Roughage13.65 g(46 %)
Vitamin A44.79 mg(5,599 %)
Vitamin D0 μg(0 %)
Vitamin E1.33 mg(11 %)
Vitamin B₁2.04 mg(204 %)
Vitamin B₂1.57 mg(143 %)
Niacin21.83 mg(182 %)
Vitamin B₆0.37 mg(26 %)
Folate315.36 μg(105 %)
Pantothenic acid1.69 mg(28 %)
Biotin2.7 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C15.43 mg(16 %)
Potassium2,246.79 mg(56 %)
Calcium490.87 mg(49 %)
Magnesium133.81 mg(45 %)
Iron19.44 mg(130 %)
Zinc3.32 mg(42 %)
Saturated fatty acids3.67 g
Cholesterol0 mg

Ingredients

for
4
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)
How healthy are the main ingredients?
PearFigsPlumsugarWalnutraisins

Preparation steps

1.

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.

2.

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.