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:

• 2 1/2 Cups freshly ground whole-grain flour (e.g., spelt or wheat)
• 1 Cup dried fruits of your choice (e.g., figs, apricots, dates, raisins)
• 3/4 Cup chopped nuts (e.g., walnuts or hazelnuts)
• 2/3 Cup buttermilk or a plant-based alternative
• 1/4 Cup honey or maple syrup
• 1 teaspoon cinnamon
• 1 pinch of salt
• 1 teaspoon baking powder
• Optional: A hint of vanilla or a sprinkle of orange zest for added flavor.

Instructions:

1. Grind the Grains: Use your Salzburg Grain Mill to freshly grind spelt or wheat into flour. Fresh flour enhances the aroma and nutritional value of your loaf.
2. Prepare the Dried Fruits: Chop the dried fruits into small pieces and soften them by soaking them in hot water for about 10 minutes. Drain before use.
3. Mix the Dough:
   • In a large bowl, combine the flour, baking powder, salt, and cinnamon.
   • Stir in the nuts and prepared dried fruits.
   • In a separate bowl, whisk together the buttermilk and honey/maple syrup. Combine this wet mixture with the dry ingredients, mixing gently until smooth.
4. Bake the Loaf:
   • Preheat the oven to 350°F and grease a loaf pan.
   • Pour the dough into the pan and bake for 50–60 minutes. Use a wooden skewer to test if the loaf is cooked through—if it comes out clean, it’s done.
5. Cool and Enjoy:
   • Remove the loaf from the pan and allow it to cool completely on a wire rack.
   • For the best flavor, let the fruit loaf rest for a day before serving.

This recipe is a fantastic way to experiment with your freshly milled grains and create a delicious, wholesome treat. Happy baking! 🌾

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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