Merry Christmas! Apple & Dried Fruit Rye Bread

OMG! This bread is very unique and delicious!!

The original recipe “Austrian Apple, Dried Druit and Nuts Bread” is adaped from a Taiwanese who has lived in the Auatria. It is a kind of soda bread that made with baking powder and neugewürz. However, I want my Cristmas Bread made with wild yeast, so I used part of the recipe and made the bread with sourdough... The result is fantastic. It is good to serve with powdered sugar and tastes soooo Christmas!



Ingredients:
(A)
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- 1 apple (thinly sliced)
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- 100 g walnut
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- 50 g dried fig
- 50 g dried apricot
- 50 g dried raisin
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- 1/16 L rum
- 15 g neugewürz
- 11 g cloves
- 8 g cinnamon
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Combine all ingredients in (A) except walnuts and store in the refrigerator for 24 hours.

(B)

for sour rye starter
- 1 oz mother starter
- 106 g rye flour
- 85 g water
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for the dough
- all (A)
- all of the sour rye starter
- 190 g warm water
- 14 g molasses
- 1 oz oil
- 3.5 g instant yeast
- 340 g Bread flour (T65)
- 6 g salt
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1.Make the starter first, and leave it at room temperature for 7~9 hours.
2.Make the dough, and refrigerator overnight(8~12 hours).
3.Take out and shape it, and allow it to ferment for 2.5~3 hours.
4.I used Long Covered Baker bake at 210 degree C for 20~25 minutes with lid and at 180 degree C for another 20 minutes without the lid.



original recipe

ingredients:

(A)apple......1500g 去皮刨絲後的重量。

(B)dried fruits

raisin......500g

figs.....500g

梨乾......100g

apricot.....100g

walnuts......300g

brown sugar......500g

(C) seasoning

cinnamon......17g

cloves.......22g

neugewürz......30g

rum......1/8L （35%）

(D)

AP flour.......1000g 奧地利 Type480（其中40%我改用黑麥麵粉）

baking powder.......2 pack

egg......3

【做法】

1.combine（A）、（B）、（C）and store in refrigerator for 24 hours.

2.Shift the flour, and add eggs in it.

3.Divide into 6~8 pieces.

Preheat the oven at 200℃.

4.Bake for 15 minutes.

5.Turn the temperature down to 180℃, bake for another 50 minites.