Alsatian-Style Fruit and Nut Bread

In heatproof bowl, combine pears, apples and boiling water; cover and let stand until at room temperature, about 1 hour. Drain, pressing out liquid and reserving.

Add figs, raisins, mixed peel and kirsch; toss to combine. Cover and let stand for 2 hours.

Add hazelnuts, almonds, cinnamon, star anise, cloves, nutmeg and pepper; toss to combine.

Mix reserved soaking liquid with enough water to make 1-1/4 cups (300 mL). In saucepan, heat liquid, sugar and salt over medium heat until sugar is dissolved; let cool to lukewarm. Pour into large bowl.

Sprinkle yeast over top; let stand until frothy, about 10 minutes. Stir in rye flour and 1 cup (250 mL) of the all-purpose flour to make sticky dough.

Turn out dough onto floured surface; knead until smooth and elastic, adding up to 1 cup (250 mL) of the remaining flour as necessary to make smooth dough, about 6 minutes. Place in greased bowl, turning to grease all over. Cover and let rise until doubled in bulk, about 2 hours.

Toss fruit with 1/4 cup (60 mL) of the remaining all-purpose flour. Punch down dough. On lightly floured surface, knead fruit mixture into dough. Transfer to large greased bowl; cover and let stand for 20 minutes.

Divide dough in half. On lightly floured surface, pat each half into 11- x 8-inch (28 x 20 cm) rectangle. Starting at narrow end, roll up each into cylinder; pinch edge and ends to seal. Fit, seam side down, into 2 greased 8- x 4-inch (1.5 L) loaf pans. Cover and let rise until doubled in bulk, 1-1/2 to 2 hours.

Using razor or sharp serrated knife, cut 1/4-inch (5 mm) deep slit along top of each loaf. Bake in 400°F (200°C) oven for 20 minutes. Reduce heat to 350°F (180°C); bake until tops are dark golden and bottoms sound hollow when tapped, about 30 minutes.

Sugar Syrup: In saucepan, boil sugar with water until reduced to 1/4 cup (60 mL), 3 to 5 minutes. Stir in kirsch; brush over warm loaves. Remove from pans; let cool on racks.

Source : Canadian Living Magazine: December 2010