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Gruppo „Locanda Sudtirolese“
c/o HGV-Service Cooperativa
Via Macello, 59   -39100 Bolzano (I)-www.gasthaus.itPhone +39 0471 317 700-Fax +39 0471 317 701
 

Farmer’s zelten

Traditional bread – not only at Christmas time
INGREDIENTS FOR 10 FRUIT BREAD LOAVES

Sourdough starter
100 g rye flour
80 ml lukewarm water (30 °C)
5 g fresh yeast

Dough
150 g rye flour
250 g wheat flour
10 g salt,
25 g fresh yeast dissolved in 320 ml lukewarm fruit water (obtained
by steeping dried fruits, see below)

Dried fruits
250 g pears
500 g plums
500 g figs
250 g currants
500 g sultanas
250 g hazel nuts
PREPARATION
Sourdough starter: mix all ingredients well, cover and leave in a warm place (25–28° C) for 15–24 hours. Dough: mix the sourdough with the other ingredients, cover and leave to stand in a warm place for approx. 15 min. Completion: simmer the dried pears until soft and chop coarsely. Set aside the water. Quarter the dried plums and figs and leave to steep in water overnight. Wash the currants and sultanas and soak in rum overnight (optional).
Roast and chop the hazelnuts. Mix the bread dough and fruit, allow to rest for approx. 30 min. Divide into 10 pieces of similar size and with wet hands, form round or long small loaves, place on an oven tray, perhaps garnishing with nuts and almonds. Preheat the oven to 190 °C and bake for around 50 minutes.
 
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Gruppo „Locanda Sudtirolese“
c/o HGV-Service Cooperativa
Via Macello, 59-39100-Bolzano (I) - www.gasthaus.itPhone +39 0471 317 700 - Fax +39 0471 317 701VAT no. 00576540215
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