Tired of the old power bar? Guilty of diving into the cookie box one to many times? Here's a treat that serves the need of endurance athletes, yet is chock full of good stuff. Hey, it event passes Dom's vegan taste test...
Hutzelbrot
This is a recipe from an old German cook book. It is not a traditional North American fruit bread (I hear they have a bit of a bad reputation).
Best to bake this fruit bread on a slow day with not to many other commitments. The process takes a while and you will end up with dough up your elbows. If the quantities scare you, I recommend you'll half the amounts. You can also use different nuts and fruits depending on your taste.
Ingredients:
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500g dried prunes
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500g dried pears
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500g dried figs
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250g filberts
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250g almonds
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250g sultanas
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250g raisins
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250g mixed peels
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30g ground cinnamon
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1 tbsp ground anis
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250g sugar
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40g dry yeast
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pinch salt
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1kg whole wheat flour
Overnight, soak the dried fruit in water. The next morning, prepare a yeast dough with the fruit water, flour, yeast and sugar. Let rise for 1 h. Add the dried fruit, nuts, salt and spices and mix well. Let rise again. Form 6 loafs and let rise 1 h. Bake at 200C (400F) for 60min. The loafs can be wrapped in foil and stored in a cool place for several weeks. They are also good for freezing.
