Dried fruit bread is a real Christmas classic. Although best eaten fresh from the oven, it stays good for several days.
3,5 dl milk 35 g yeast 1,5 teaspoons salt 0,5 dl maple syrup150 g dried fruit100 g nuts6 dl wheat flour 1,5 dl rye flour70 g butter***2 tablespoons water2 tablespoons maple syrup
Warm up the milk to 40C, place in a large baking bowl and add yeast, salt and syrup. Mix well.
Add chopped dried fruit and nuts.
Add 2-3 dl flour and knead until the dough starts to form long strands.Gradually add the remaining flour and at the end the softened butter.
Cover the bowl with a cloth and let it rest in a warm place until the dough has doubled.
Split the dough into two and form into two breads. Place them in a buttered bread mould, cover and let rest for another 1/2 hour.
Bake in 175C for 35 minutes. Spread the water-syrup mixture over the warm breads.