Servings: 4; Ingredients: 300 g ripe plums, 100 g mixed nuts, roughly chopped, 200 g dried fruit (depending on your preference), 125 ml milk, 200 g flour (rye of wheat), 250 g wholemeal flour (wheat), 1 tsp sugar, 1 sachet dried yeast, 1 tsp cardamom
Preparation: First off, wash the plums, halve and pit them and chop into small pieces. Roast the nuts in a pan without fat until golden brown and chop the dried fruits. Heat up the milk and 125 ml water until lukewarm. Mix both flour varieties, salt, sugar and yeast, add the milk-water-mixture and knead into a smooth dough with a dough hook. Now add the cardamom, nuts, fruits and plums, first using the dough hook and then with your hands. Knead well. Halve the dough and form into two longish bread loafs. Place them onto a baking tray covered with baking paper and let rise, covered, for 45 - 60 minutes. Afterwards, bake the loafs in the preheated oven at 175 - 200 degrees Celsius for approximately 25 - 35 minutes.
This plum & nut bread is wonderful as a side dish in the autumn cuisine yet is also delicious on its own when combined with a glass of wine. We recommend, for example, the wonderful George Paul Canitz Pinot Noir from Muratie. The velvety red wine impresses with fruity nuances that receive a surprising turn through aromas such as cloves and sandalwood. Simply delicious!