You will need: Firebricks/spacer grate
Working hours: 40 minutes
Baking: approx. 35-40 minutes

Preheating: approx. 30 minutes
Top heat: approx. 200-220°C

In the BOBBY:
Preheating: approx. 10-15 minutes
Top heat: approx. 180-200°C

Ingredients (for 3 small loaves)

For the filling:

• 250 g dried pears (Hutzeln)
• 150 g figs, dried
• 150 g apricots, dried
• 1 tbsp raisins
• 100 g whole walnuts
• 50 g pine nuts
• 50 ml rum
• 1 ½ tsp cinnamon
• 1 pinch of cardamom, ground
• 1 pinch of nutmeg
• 1 pinch of cloves, ground
• 1 tbsp orange zest
• 110 g beet syrup

For the yeast dough:

• 125 ml lukewarm milk
• 10 g yeast
• 30 ml rapeseed oil
• 1 egg (size M)
• 1 sachet vanilla sugar
• 1 pinch of salt
• 250 g wheat flour type 550
  
  
• Walnuts for the decoration
• 1 egg yolk and 2 tbsp milk to coat

Make the filling the evening before:
To do this, boil the dried pears in a little water for approx. 10-15 minutes until soft. Leave to cool and cut into small pieces. Remove the core if necessary.

Chop the figs and apricots into small pieces too. Mix all the ingredients for the filling in a large bowl, cover and leave to marinate overnight at room temperature.

Make the yeast dough the next day:
Pour the milk into the mixing bowl of the food processor. Crumble the yeast over it, leave to stand briefly and dissolve in the milk. Add the rapeseed oil, egg, vanilla sugar, salt and flour.

Knead into a smooth, supple dough using the dough hook.
Now add the filling and knead it into the dough in the bowl with your hands.

With wet hands, take the dough out of the bowl in three parts and form small loaves on the baking tray.
(Alternatively, you can fill a plastic mold with the dough and then turn the loaves out onto the tray).

Leave the fruit loaves to rest for 30 minutes.

During this time, heat the Merklinger to approx. 200-220°C (BOBBY approx. 180-200°C).

Prick the loaves several times with a wooden skewer before baking. Mix the egg yolk with the milk and brush the bread with it. Decorate with walnuts.

Place the tray on the spacer rack in the hot Merklinger and bake the fruit loaves at 200-220°C (BOBBY approx. 180-200°C) for approx. 35-40 minutes.
Remove from the Merklinger and leave to cool on a wire rack.

Wrap the fruit loaves in aluminum foil or pack them in freezer bags and leave to stand in a cool place for 2-3 weeks.

Tip:

The fruit bread tastes very good with a little butter.