German Loaf

Ingredients list for German Loaf

• + for dusting Refined flour (maida) 3½ cups
• ½ cup Whole wheat flour (atta)
• 1 tablespoon Fresh yeast
• a pinch Castor sugar (caster sugar) 85 grams +
• 1 teaspoon Salt
• 1 teaspoon Lemon zest
• 2 tablespoons Oil
• Butter for greasing + brushing
• 110 grams Almonds blanched and chopped
• 3 tablespoons Dried figs chopped
• ¼ cup Cranberries chopped
• 60 grams Prunes chopped

Method

1. Take yeast in a bowl. Add a pinch of castor sugar and 2 tablespoons warm water and mix well. Set aside to activate.
2. Put 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 225ml 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 into it. Cover with damp muslin cloth and set aside to prove for 20-25 minutes.
5. 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. Preheat oven to 180° C.
10. Place the tin in the preheated oven and bake for 20-25 minutes, brushing with some butter. Remove from oven and cool.
11. Demould, slice and serve.