German Loaf | Sanjeev Kapoor Khazana

This freshly baked German loaf is studded with the crunch of dried fruits.

GERMAN LOAF

Ingredients

3½ cups refined flour + for dusting
½ cup whole wheat flour
1 tablespoon fresh yeast
A pinch + 85 grams castor sugar
1 teaspoon salt
1 teaspoon lemon zest
2 tablespoon oil
Butter for greasing
110 grams almonds, blanched and chopped
3 tablespoons chopped dried figs
¼ cup chopped dried cranberries
60 grams prunes, chopped
Butter for brushing

Method

1. Take yeast in a bowl. Add a pinch castor sugar and 2 tablespoons warm water and mix well. Set aside to activate.
2. Combine refined flour, wheat flour, 85 grams castor sugar and salt in an electric blender and blend. Add activated yeast and blend again.
3. Add lemon zest and blend. Add 225 ml water gradually and blend to make a dough. Add oil and blend to make a soft dough.
4. Dust a bowl with some refined flour and transfer the dough. Cover with damp muslin cloth and set aside to prove for 20-25 minutes.
5. Preheat oven to 180° C. Grease a loaf tin with some butter and dust with some flour.
6. Dust the worktop with some flour, transfer the dough and knock back to release excess air.
7. Add almonds, figs, cranberries and prunes and knead well.
8. Transfer the prepared dough into the greased loaf tin, cover with damp muslin cloth and set aside to prove for 15-20 minutes.
9. Put the tin into the preheated oven and bake for 20-25 minutes, brushing with some butter. Remove from oven and cool.
10. Demould, slice and serve.
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