⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.

Simple light fruit bread that was often found on the Westman/Sundin Christmas table.

Ingredients

  • 250 g dried apricots
  • 25 g fresh yeast
  • 4 tbsp honey (60 ml)
  • 3 tbsp oil (45 ml)
  • 150 g special wheat flour (vetemjöl special) (2.5 dl)
  • 50 g rye flour (rågmjöl) (1 dl)
  • 40 g graham flour (grahammjöl) (67 ml)
  • 300 g wheat flour (5 dl)
  • 1.5 tsp cinnamon
  • 1 tbsp vanilla
  • 100 g blanched almonds
  • 100 g walnuts
  • 400 g water (4 dl)

Instructions

  • Bake at 200°C (392°F) for 45 minutes.

Notes

About the flour: The original recipe called for a four grain flour mix (fyrkorns­mjölmix) containing wheat 61%, barley 13%, rye 13%, oat 9%, plus scalded rye, rye sourdough powder 1%, malt flour, and flour treatment agent (ascorbic acid). The ingredient list above uses a simplified substitute with the flours we keep on hand.

Source: Ruth Westman