- Prep time: 45 minutes
- Cook time: 1 hour 45 minutes + 6 hours 30 minutes for proofing
- Servings: 4 loaves
- Difficulty: medium
- Course: baking
- Cookware: rolling pin, scale, silicone spatula, KitchenAid planetary food processor
- Cuisine: Germany
Ingredients
For filling:
- 352 g water
- 175 g dried figs
- 112 g raisins
- 112 g chopped pears
- 112 g dried apricots
- 75 g dried dates
- 15 g rum
- 15 g fruit schnapps
- 3 g lemon zest
- 3 g orange peel
For levain:
- 80 g thick wheat sourdough Lievito madre
- 40 g strong bread flour
- 40 g whole wheat flour
For prep dough:
- 112 g all purpose flour
- 63 g water (room temperature)
- 37 g yeast
For the main dough:
- all fruits
- prep dough
- 110 g water
- 55 g strong bread flour
- 50 g whole wheat flour
- 75 g chopped walnuts
- 3 g spices for gingerbread
- 1 g aniseeds
- 1 g fennel seeds
- 1 g salt
For dextrin:
- 280 g water
- 30 g wheat flour
- 5 g sugar
For decoration:
- 20 peeled almonds
Cooking method
STEP 1
Combine raisins, lemon and orange zest, rum, fruit schnapps in a small bowl and leave it overnight.
STEP 2
Combine pears, dried apricots, dates, figs and water in a small saucepan. Simmer over medium heat for 15 minutes without stirring. Remove saucepan from heat, let it cool for 20 minutes. Mix and leave overnight.
STEP 3
In the bowl of a food processor, combine the sourdough, flour and water. Using a mixer, knead the dough for 2 minutes or by hand for 5 minutes, until the dough becomes smooth. Cover the bowl with the dough with a towel and leave to rest for 5 hours at room temperature.
STEP 4
Add the remaining flour, spices, salt and water to the bowl with the dough. Using a mixer, knead the dough for 6 minutes or by hand for 12 minutes, until the dough becomes smooth. Add all the fruits and walnuts to the dough, knead for another 1-2 minutes. The dough should be soft. Sprinkle the dough with a little flour and leave to rest for 30 minutes.
STEP 5
Cover a baking sheet with parchment paper. Sprinkle a little of the work surface with flour. Remove the dough from the bowl and gently place on the table. Divide the dough into four parts using a pastry knife. With your hands, give the parts a round shape. Sprinkle each round blank with flour and gently stretch to a rounded shape, giving the shape of a loaf. Carefully transfer the loaves to the parchment, leaving a distance between them so that they do not stick to each other during the baking process. Sprinkle the peeled almonds on top. Cover the baking sheet with cling film and let the loaves rest at room temperature for 1 hour.
STEP 6
Prepare dextrin. Carefully fry the wheat flour in a dry frying pan until light brown. Remove from heat, add water and sugar and simmer for another 10 minutes.
STEP 7
Preheat the oven to 230C. Pour hot water into a mug. Place a baking sheet on the bottom of the oven. Transfer the loaves together with the sheet with a neat and quick movement to the heated pizza stone without removing it completely from the oven. Pour hot water into a baking sheet at the bottom of the oven. Bake bread for 30 minutes at 200C. Spread the just baked bread with dextrin and leave to cool.
My tips and tricks:
Swabian should not be perceived only as bread, it is also a dessert for those who are on eternal diets and cannot eat sugar. And it can also be served with cheeses, together it is very tasty.
- 352 g water
- 175 g dried figs
- 112 g raisins
- 112 g chopped pears
- 112 g dried apricots
- 75 g dried dates
- 15 g rum
- 15 g fruit schnapps
- 3 g lemon zest
- 3 g orange peel
- 80 g thick wheat sourdough Lievito madre
- 40 g strong bread flour
- 40 g whole wheat flour
- 112 g all purpose flour
- 63 g water (room temperature)
- 37 g yeast
- all fruits
- prep dough
- 110 g water
- 55 g strong bread flour
- 50 g whole wheat flour
- 75 g chopped walnuts
- 3 g spices for gingerbread
- 1 g aniseeds
- 1 g fennel seeds
- 1 g salt
- 280 g water
- 30 g wheat flour
- 5 g sugar
- 20 peeled almonds
- Combine raisins, lemon and orange zest, rum, fruit schnapps in a small bowl and leave it overnight.
- Combine pears, dried apricots, dates, figs and water in a small saucepan. Simmer over medium heat for 15 minutes without stirring. Remove saucepan from heat, let it cool for 20 minutes. Mix and leave overnight.
- In the bowl of a food processor, combine the sourdough, flour and water. Using a mixer, knead the dough for 2 minutes or by hand for 5 minutes, until the dough becomes smooth. Cover the bowl with the dough with a towel and leave to rest for 5 hours at room temperature.
- Add the remaining flour, spices, salt and water to the bowl with the dough. Using a mixer, knead the dough for 6 minutes or by hand for 12 minutes, until the dough becomes smooth. Add all the fruits and walnuts to the dough, knead for another 1-2 minutes. The dough should be soft. Sprinkle the dough with a little flour and leave to rest for 30 minutes.
- Cover a baking sheet with parchment paper. Sprinkle a little of the work surface with flour. Remove the dough from the bowl and gently place on the table. Divide the dough into four parts using a pastry knife. With your hands, give the parts a round shape. Sprinkle each round blank with flour and gently stretch to a rounded shape, giving the shape of a loaf. Carefully transfer the loaves to the parchment, leaving a distance between them so that they do not stick to each other during the baking process. Sprinkle the peeled almonds on top. Cover the baking sheet with cling film and let the loaves rest at room temperature for 1 hour.
- Prepare dextrin. Carefully fry the wheat flour in a dry frying pan until light brown. Remove from heat, add water and sugar and simmer for another 10 minutes.
- Preheat the oven to 230C. Pour hot water into a mug. Place a baking sheet on the bottom of the oven. Transfer the loaves together with the sheet with a neat and quick movement to the heated pizza stone without removing it completely from the oven. Pour hot water into a baking sheet at the bottom of the oven. Bake bread for 30 minutes at 200C. Spread the just baked bread with dextrin and leave to cool.