I had a desperate need to bake on Saturday. Do you ever get that? This fruit bread was the result… it’s a really good, dense fruit bread, closer in texture to the Danish rugbrød than to British breads. It’s a recipe torn from a Danish magazine (no record any more of which one…) and is the recipe Rasmus used to make me fall in love with me (miss that story? see here).

I made it with dried figs which made it taste very Christmassy too. The dough is really stodgy, so much so that you wonder whether you did something wrong, and even the third time you make it, you run upstairs with the tin to check it with your husband. It also tends to brown on the top very quickly so I recommend keeping an eye on it and covering it with foil if it starts getting too dark.

Fruitbread recipe

 

Fruit bread / Frugtbrød

What you need:

  • 65g almonds
  • 30g oatmeal
  • 300g wheatflour
  • 125g dried fruits
  • 2 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • 1 tsp salt
  • 4 dl natural yoghurt
  • 0.5 dl honey

What you do:

  1. Preheat the over to 200 c
  2. Chop up the almonds in large pieces. Fry them in a dry pan until they get lightly coloured. Add the oatmeal and fry a little longer.
  3. Mix all the dry ingredients together in a bowl. Add the yoghurt and honey.
  4. Put the dough into a bread tin (approx 1.5 litre). Bake it in the oven (lowest shelf) for about an hour.
  5. Let it cool and then turn out and enjoy with butter (and cheese if you like that!)
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