🍽️ Crunchy Nut and Raisin Bread

Name: Crunchy Nut and Raisin Bread
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g dried apricots; 120 g hazelnuts; 150 g raisins; 0.5 tsp baking soda; 150 g brown sugar; 0.25 l water; 250 g whole wheat flour; 1.5 tsp baking powder; 2 eggs; 1 pinch salt; 1 tbsp rum

574 kcal · 30 min · 4 servings

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Ingredients

100 g dried apricots
120 g hazelnuts
150 g raisins
0.5 tsp baking soda
150 g brown sugar
0.25 l water
250 g whole wheat flour
1.5 tsp baking powder
2 eggs
1 pinch salt
1 tbsp rum

Instructions

1. Preheat the oven to 180 degrees Celsius fan mode.
2. Finely chop the apricots and nuts.
3. Place the chopped apricots and nuts in a pot.
4. Add the raisins, baking soda, sugar, and a quarter liter of water to the pot.
5. Let the mixture simmer for about five minutes.
6. Remove the pot from the heat to let the mixture cool down.
7. Mix the flour with the baking powder.
8. Sprinkle the flour mixture over the cooled fruit mixture.
9. Beat the eggs with a pinch of salt until creamy.
10. Stir the beaten eggs and the rum into the dough.
11. Shape the dough into a loaf.
12. Place the dough on a baking sheet lined with parchment paper.
13. Bake the bread for about 60 minutes on the lowest rack in the oven.
14. Remove the bread from the oven.
15. Let the bread cool completely on a wire rack.

Nutrition per serving

kcal: 574
Protein: 13 g · Fett/Fat: 20 g · Carbs: 86 g