Ingredients for 1 loaf
- 120 g dried apricots
- 75 g raisins
- 75 g cranberries (dried)
- 125 ml STROH 60
- 250 g spelt flour
- 150 g plain flour
- 130 ml milk
- ½ cube yeast (or 1 pkg. dry yeast)
- 1 pkg. vanilla sugar
- 1,5 tsp gingerbread spice
- 3 caps of STROH 60
- 90 g butter (melted)
- 150 g quark
- 3 eggs (medium-sized)
- 1 pinch of salt
- butter for greasing
Preparation
- Cut the apricots in pieces.
- Put the apricot pieces, raisins and cranberries into a pot. Add STROH and let it boil briefly.
- Let it rest and cool in the fridge for about two hours.
- Heat the milk. Dissolve the yeast into the milk.
- Put the flour and the spelt flour into a bowl.
- Add the milk with the yeast, quark, vanilla sugar, STROH and melted butter. Mix everything into a dough.
- Put a towel over the bowl and allow the dough to rise on a warm place.
- Preheat the oven to 180 °C. Take the dough out of the bowl and knead it shortly.
- Knead the fruits into the dough.
- Put the dough into a greased loaf cake tin and let it rise again briefly.
- Bake the bread for 50 minutes.
- Dust it with icing sugar.
