Whole Grain Fruitbread

Average: 5 (1 vote)
(1 vote)
Whole Grain Fruitbread
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Health Score:
62 / 100
45 min.
ready in 4 h.
Ready in

Nutritional values

1 bread contains
(Percentage of daily recommendation)
Calorie3,129 cal.(149 %)
Protein93 g(95 %)
Fat80 g(69 %)
Carbohydrates499 g(333 %)
Sugar added13 g(52 %)
Roughage90 g(300 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E38.7 mg(323 %)
Vitamin K15.6 μg(26 %)
Vitamin B₁3.3 mg(330 %)
Vitamin B₂2.3 mg(209 %)
Niacin48 mg(400 %)
Vitamin B₆3.5 mg(250 %)
Folate1,496 μg(499 %)
Pantothenic acid11.1 mg(185 %)
Biotin109 μg(242 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C90 mg(95 %)
Potassium4,914 mg(123 %)
Calcium408 mg(41 %)
Magnesium909 mg(303 %)
Iron27.1 mg(181 %)
Iodine39 μg(20 %)
Zinc22.9 mg(286 %)
Saturated fatty acids7.9 g
Uric acid831 mg
Cholesterol0 mg
Complete sugar147 g


150 grams mixed Dried Fruit (such as raisins, prunes, figs, dates)
200 milliliters Apple juice
250 grams Whole Grain Rye Flour
250 grams Whole wheat flour
½ cube fresh Yeast (21 grams or 3/4 ounce)
1 tsp sugar
½ packet liquid Sourdough (75 grams or 2 1/2 ounces)
1 Tbsp Gingerbread spice
1 tsp salt
60 grams peeled almonds
50 grams chopped Walnut
Pastry flour (for work surface)
120 grams Apricot jam
How healthy are the main ingredients?
Whole wheat flourApple juicealmondWalnutsugarsalt

Preparation steps


Dice fruit and soak in 200 ml (approximately 1 cup) lukewarm apple juice.


Mix flour in a large bowl, create a well in center, add crumbled yeast to well and sprinkle with sugar. Pour in about 50 ml (approximately 1/4 cup) water. Mix ingredients in well into a paste-like dough. Cover and let rest for 15 minutes in a warm place. Mixture should bubble. Then add remaining flour and about 175 ml (approximately 3/4 cup) water. Stir in drained fruits, nuts, spices, salt and sourdough starter. Knead briefly in bowl and then knead on a floured work surface for about 5-10 minutes or until dough is smooth. Place dough back in bowl, cover and let rest for 1 1/2 hours or until volume has doubled. Knead dough again on a floured work surface and then form into a loaf. Sprinkle with flour and let rise for 30 minutes. Brush surface with some water and poke with a fork several times. Preheat oven to 200°C (approximately 400°F). Place loaf on an oiled baking sheet and lightly dust with flour. Bake for 1 hour. Remove from oven, brush with slighly warmed apricot jam and cool. Slice and serve.