Pan bread

   Raisin bread with dates
  • 250 GRAM WHOLE MEAL FLOUR
  • 250 GRAM WHITE FLOUR
  • 1/8 TSP YEAST
  • 1 TSP SALT
    •
 
  • 450 GRAM FLOUR
  • 2 TSP YEAST
  • 1 TSP SALT
  • 200 GRAM DATES, stoned and chopped
  • 50 GRAM RAISINS
  • 50 GRAM MIXED NUTS, chopped
  • 100 GRAM SUGAR
  • 250 GRAM ALMOND PASTE
  • 1/2 CUP BRANDY
  • 1/2 CUP MILK
    		•

    Mix all ingredients with 2 cups of water and leave this overnight in a bowl. Put an empty cast iron pan with lid in the oven at 220 degrees Celsius, until it has become thoroughly hot. Carefully drop the dough mixture from the bowl into the pan. Bake the bread 45 minutes and allow it to cool down until almost cold.

    Mix flour, yeast, 1 egg, sugar, salt, milk and brandy. Knead for 10 minutes and then add the raisins, dates and chopped nuts. Let the bread rise for half an hour; in the meantime shape the almond paste into a roll. Roll the bread into a rectangular form and put the roll of almond paste in the middle. Form a raisin bread like in the picture. Make it rise this time for one and a half hour. Bake the bread in the oven for 40 minutes at 200 degrees Celsius.


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