- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2010
- 3/4 cups chopped dried pears
- 3/4 cups chopped dried apples
- 3/4 cups boiling water
- 3/4 cups chopped dried figs
- 1/2 cup sultana raisin
- 1/4 cup candied mixed peel
- 1/4 cup kirsch
- 1/2 cup chopped toasted hazelnuts
- 1/2 cup chopped toasted almond
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon ground star anise
- 1/4 teaspoon ground cloves
- 1 pinch grated nutmeg
- 1 pinch pepper
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 pkg active dry yeast (2-1/2 tsp/11 mL)
- 2 cups rye flour
- 2 1/4 cups all-purpose flour (approx)
- 1/3 cup granulated sugar
- 1/3 cup water
- 1 tablespoon kirsch
MethodIn 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.
Nutritional facts Per each of 12 slices: about
- Sodium 55 mg
- Protein 4 g
- Calories 190.0
- Total fat 3 g
- Potassium 246 mg
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 39 g
- Iron 14.0
- Folate 18.0
- Calcium 3.0
- Vitamin C 2.0