We bake this long-fermented fruit [and nut] bread using very traditional recipe from Switzerland. The loaf is pretty healthy and wholesome. It’s filled with a medley of six nutrient-rich dried fruits (apple, apricot, pear, peach, nectarine and raisins), whole grain flour, and hazelnuts! Serving suggestion: Nicely slice it, spread with – dare I say it?…

Fantastic bread for all types of sandwiches!

Whilst it shares many ingredients with traditional Christmas cakes this is nevertheless a bread. Crunchy thin external layer of dough hides sweet goodness of dried figs, raisins and walnuts inside. Before baking the dough is fermented for 48 hours to develop a delicious aroma and delicate taste. Serving suggestion: For heavenly tasty breakfast spread it…