Dried fruit bread

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 syrup
150 g dried fruit
100 g nuts
6 dl wheat flour
1,5 dl rye flour
70 g butter
2 tablespoons water
2 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.