Spelt Fruit Bread

Cut the dried fruit (figs, plums, apricots) into small cubes. Place them in a bowl together with the raisins, cinnamon, cloves and lemon zest. Pour over the rum (or orange juice), mix well and let stand for at least 30 minutes so the fruit rehydrates. This prevents the bread from becoming dry later on.

In a larger bowl, mix both types of flour and the salt. Make a well in the center, add the dry yeast and pour in a little lukewarm milk. Let stand for 5 minutes for the yeast to activate. Add the remaining milk, melted butter, egg and vanilla. Knead (by hand or with a stand mixer) for about 8–10 minutes until you get a smooth, elastic dough that pulls away from the bowl.

Cover the dough with a cloth and let it rise in a warm place for about 60 minutes, or until it has doubled in volume.

Flatten the risen dough on a lightly floured surface. Sprinkle the soaked fruit and chopped walnuts evenly over it. Fold the dough several times and gently knead it so the fruit is evenly distributed (be careful not to let the fruit pierce the dough too much). Shape into a loaf.

Line a baking pan with baking paper. Place the loaf on the pan, cover and let rise for another 30 minutes. Meanwhile, preheat the oven to 180 °C. Before baking, you can brush the bread with a little milk or beaten egg for shine.

Bake for 40–50 minutes. If the crust browns too quickly, cover it with aluminum foil or baking paper after 30 minutes. The bread is done when it sounds hollow when tapped on the bottom. Cool on a wire rack before slicing.