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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 30 |
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This is the same recipe I have for Christopsomo, which is actually a bread you can have with your meals. I have twisted the recipe to have a fruit filled bread which can be served with coffee or as a snack by itself. Read more . Leftovers can be cut into slices and dried in low temperature and you will have the most amazing rusks, which if stored in a dry place may last for months (but I don’t think they’ll last that long). Ingredients:
(for two large loaves) |
2 kg flour |
130 gr yeast |
1 cup tepid water |
800 gr sugar |
2 wine glasses of olive oil |
2 cups warm red wine |
pinch of salt |
2 tsp mastic grounded |
2 cups of walnuts, roughly chopped |
2 cups of gr raisins |
1 cup of coarsely chopped almonds |
1 cup of stoned and cut dates |
1 glass of dried spoon sweets (or fruits glaces) |
2 tsp cinnamon and ground cloves |
peel of two oranges, finely chopped |
1 small glass of orange juice |
1 small glass of brandy |
for the decoration (optional) |
olive oil |
sesame seeds |
chopped walnuts |
Directions:
1. Prepare yeast mixture the previous night, mixing 350 gr of flour with the yeast and some tepid water. In the morning, add 25 gr of sugar, half of the olive oil and some flour.
2. Knead dough well and leave it to rise in a warm place.
3. Then add remaining ingredients and knead dough very well so it is smooth and not sticky.
4. Cover dough and leave it to rise in a warm place for about 90 minutes.
5. Separate into two loaves and place on two large, oiled baking pans.
6. Let the loaves rise then brush them with oil and sprinkle with sesame seeds and walnuts.
7. Bake in the oven at 200C for 15 minutes then at 150C for 35 to 40 minutes.
8. See the other recipe here: /search?q=CHRISTOPSOMO
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