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Ingredients
| Fruit part: 65 g dried figs 65 g raisins 2 TBSP rum 0.5-1 g cinnamon 0.5-1 g ground anise 0.5-1 g gingerbread spice |
| Dough: 130 g Nominal wholegrain spelt flour 200 g apples 25 g cane sugar 5 g baking powder 1.6 g salt 35 g almonds 35 g hazelnuts |
How to prepare
This apple one is another variation of the advent bread. It uses baking powder and contains 150 g of apples for 100 g of flour.
Prepare the fruit part a couple of hours in advance. Chop the figs into smaller pieces, wash and squeeze dry the raisins. Add the rum and ground spices. Mix it all together and let mature.
Grate the apples coarsely, sprinkle them with the sugar, mix and let it “sweat” for about an hour. Then add the flour mixed with baking powder and stir well. Lastly, mix in the fruit and nuts. Place the dough into a properly greased form (or covered with baking paper).
Bake for about 45 minutes at 160-170 °C.
The amount of dough will suffice for a 17 cm long bread.
