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Healthy dessertHealthy DessertsVegetarianGrains & porridges€€€

Spelt Fruit Bread

Name: Spelt Fruit Bread
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 12
Ingredients: 250 g Flour, spelt, whole grain; 250 g Flour, spelt, whole grain; 7 g Leavening agents, yeast, baker's, active dry; 250 ml Milk, whole, 3.25% milkfat, with added vitamin D; 50 g Butter, stick, unsalted; 1 piece Eggs, Grade A, Large, egg whole; 1 pinch Salt, table, iodized; 1 tsp VANILLA BEAN PASTE, VANILLA; 100 g Figs, dried, uncooked; 100 g Plums, dried (prunes), uncooked; 100 g Apricots, dried, sulfured, uncooked; 50 g Raisins, golden, seedless; 100 g Nuts, walnuts, English, halves, raw; 1 piece Lemon peel, raw; 0.5 tsp Spices, cinnamon, ground; 1 pinch Spices, cloves, ground; 50 ml Alcoholic beverage, distilled, rum, 80 proof

A festive fruit bread in a healthier version. Full of dried fruit and nuts, made with spelt flour for perfect juiciness and rich flavor without the guilt.

Prep time30 min

Cook time45 min

Total time75 min

Servings12

Recipe

For the dough

Flour, spelt, whole grain250 gFlour, spelt, whole grain250 gLeavening agents, yeast, baker's, active dry7 gMilk, whole, 3.25% milkfat, with added vitamin D250 mlButter, stick, unsalted50 gEggs, Grade A, Large, egg whole1 pieceSalt, table, iodized1 pinchVANILLA BEAN PASTE, VANILLA1 tsp

For the fruit filling

Figs, dried, uncooked100 gPlums, dried (prunes), uncooked100 gApricots, dried, sulfured, uncooked100 gRaisins, golden, seedless50 gNuts, walnuts, English, halves, raw100 gLemon peel, raw1 pieceSpices, cinnamon, ground0.5 tspSpices, cloves, ground1 pinchAlcoholic beverage, distilled, rum, 80 proof50 ml

Large mixing bowlStand mixer (optional) or wooden spoonSmall bowl for soaking the fruitBaking pan (loaf pan or regular baking tray)Baking paper

Per servingTotal

Calories:330.8 kcal3970.2 kcal

Protein:9.7 g116.2 g

Carbohydrates:51.3 g615.5 g

Fiber:7.5 g90 g

Water:38.7 ml463.8 ml

Fat:11.1 g133.3 g

Micronutrients

Sugar:18.7 g224.2 g

Saturated fat:3.3 g40 g

Cholesterol:26.5 mg318.5 mg

Sodium:35.1 mg420.7 mg

Potassium:485.9 mg5830.9 mg

Calcium:73.8 mg885.1 mg

Iron:2.7 mg32.7 mg

Magnesium:86.3 mg1035.6 mg

Zinc:1.9 mg23.3 mg

Phosphorus:248.3 mg2979.3 mg

Vitamin C:1.1 mg13.6 mg

Vitamin A:63.1 µg757.6 µg

Vitamin D:0.4 µg4.3 µg

Vitamin B12:0.1 µg1.7 µg

Instructions

1Cut 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.
2In 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.
3Cover the dough with a cloth and let it rise in a warm place for about 60 minutes, or until it has doubled in volume.
4Flatten 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.
5Line 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.
6Bake 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.

Nutritional benefits

This meal contributes to a better intake of dietary fiber thanks to the combination of whole-grain spelt flour and dried fruit, which supports healthy digestion and longer-lasting fullness compared to classic white fruit bread.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.