December 8 – Fruit bread – brings back childhood memories

Ah, fruit bread!

This not only sounds like childhood memories and cozy winter evenings, but is also a real nutrient bomb. Whether as a snack, for breakfast or as a dessert – this bread has it all. And the best part? With a Salzburg grain mill, it’s child’s play to prepare the perfect ingredients for your fruit bread.

Why fruit bread?

Fruit bread has a long tradition and is an integral part of fall and winter cuisine in many regions. It combines natural sweetness with healthy ingredients such as nuts, dried fruit and freshly ground wholemeal flour. What’s more, it keeps fresh for a long time and gets tastier every day. Perfect for anyone who values natural ingredients and taste.

The recipe – simple and sure to succeed

Here is a recipe for a moist fruit loaf that even beginners can bake effortlessly.

Ingredients:

• 300 g freshly ground wholemeal flour (e.g. spelt or wheat)
• 150 g dried fruit of your choice (e.g. figs, apricots, dates, raisins)
• 100 g chopped nuts (e.g. walnuts or hazelnuts)
• 150 ml buttermilk or plant-based alternative
• 50 g honey or maple syrup
• 1 teaspoon cinnamon
• 1 pinch of salt
• 1 teaspoon baking powder
• Optional: a little vanilla or orange zest for that little something extra

This is how it works:

1. Grinding grain: With your Salzburg grain mill, you can freshly grind the desired amount of spelt or wheat flour and use it to make the basis for your fruit bread. Freshly ground flour ensures a particularly intense aroma and provides valuable nutrients.
2. Prepare the dried fruit: Cut the dried fruit into small pieces and pour a little hot water over them to soften. Leave to infuse for about 10 minutes, then drain.
3. Mix the dough: In a large bowl, mix together the flour, baking powder, salt and cinnamon. Add the nuts and dried fruit. In a separate bowl, mix together the buttermilk and honey/maple syrup, then add to the dry ingredients and mix until smooth.
4. Bake: Pour the dough into a greased loaf tin and bake at 180 °C (top/bottom heat) for around 50-60 minutes. Test with a wooden stick to see if the bread is baked through.
5. Leave to cool: After baking, remove from the tin and leave to cool completely. The fruit bread tastes best if it is left to stand for a day.

Tips for perfect preparation:

• Experiment! Combine different dried fruits and nuts to create your very own fruit bread.
• Storage: Wrap the cooled bread in baking paper or a cloth. This will keep it moist for several days.
• Extra freshness: add chopped fresh apples or pears for a special touch – perfect for fall!

Why the Salzburg grain mill is the ideal helper

With a Salzburg grain mill, you grind your grain directly before preparation – it couldn’t be fresher! This preserves the full aroma and the vitamins and minerals it contains support your health. What’s more, you know exactly what’s in your flour – ideal for a healthy diet.

Keywords:

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Hashtags:

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