German Fruit Bread

December 19, 2021 | Chef Oliver Lim


Pre-soak 300g  Dried Fig Quartered
8-24hours  300g  Dark Raisins
250g  Prunes, halved
100g  Dried Cranberriesd
180g  Hazelnuts
100g  Currents
100g  Pitted Dates
50g  Tart Cherries(Optional)s
140g  Water
40g  Dark Rum
Dough 75% 180g  Water
56%  80g  German Rye flour Type 997r
44%  105g   German Bread Flour Type 650
10% 25g  Malt & Rye Premix
10% 25g  Panettone Sourdough Powder
4% 10g  Angel Instant Yeast
3%  7g  Salt


  1. Mix and soak all dried fruits for 8-24 hrs.
  2. Mix all dough ingredients until the dough doesn’t stick to the bowl.
  3. Cover 30 minutes for 1st Bulk Fermentation.
  4. Slowly add soaked fruits, a spoonful each 15 seconds interval, into the dough at low speed.
  5. Scrap out the entire dough and round for 30 mins for 2nd bulk fermentation.
  6. Divide dough into 4 parts. Shape into batards, final proofing for 30 min.
  7. Bake for 30 mins at 200 degrees Celsius in preheated oven.

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German Fruit Bread